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General Tso’s Tofu with Quinoa & Steamed Broccoli
2 or 4 Serving Dinner

General Tso’s Tofu

with Quinoa & Steamed Broccoli

Tags: Gluten-Free, High-Protein, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
630
FAT
16g
CARBOHYDRATES
90g
PROTEIN
33g

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INGREDIENTS

  1. ¾ cup quinoa
  2. 1 oz fresh ginger, peeled and minced
  3. 2 garlic cloves, peeled and minced
  4. 4 bird’s eye chiles, roughly chopped
  5. 2 tbsp tamari
  6. 3 tbsp turbinado sugar
  7. 1 tbsp rice vinegar
  8. 14 oz organic extra firm tofu, drained and patted dry
  9. ¼ cup cornstarch
  10. 1 tbsp tuxedo sesame seeds (divided)
  11. 2 scallions, sliced into 2-inch pieces
  12. 6 oz broccoli florets
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: soy
Tools: Small saucepan with lid, Large pot, Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
630
FAT
16g
CARBOHYDRATES
90g
PROTEIN
33g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the quinoa

Bring a large pot with 2 inches salted water to a boil for the broccoli. In a small saucepan, combine quinoa, 1¼ cups water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 12 to 15 minutes. (4-serving meal: use 4 inches salted water, 2½ cups water)

2
Prepare ginger garlic sauce

Add ginger, garlic, just ½ tsp bird’s eye chile, tamari, turbinado sugar, and rice vinegar to a medium bowl. Whisk the ginger garlic sauce to combine. (4-serving meal: use just 1 tsp bird’s eye chile) TIP: Add more bird’s eye chile if you prefer.

3
Crisp the tofu

Cut tofu into 1-inch cubes. Add tofu, cornstarch, just 2 tsp sesame seeds, and a pinch of salt and pepper to a large bowl, and toss to coat the tofu. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add coated tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes. (4-serving meal: use 4 tsp sesame seeds, 4 tbsp vegetable oil) TIP: Work in batches for the 4-serving meal, adding more vegetable oil as necessary.

4
Add the sauce

Add scallion to the skillet with the tofu and cook for 1 to 2 minutes. Reduce heat to low, add ginger garlic sauce, and toss. Cook until sauce thickens, about 30 seconds. TIP: If you’re making the 4-serving meal, add all the crisped tofu back to the skillet before adding the scallions and sauce.

5
Steam the broccoli

Add broccoli florets to the large pot of boiling water and cook until florets are tender and bright green, 2 to 3 minutes. Drain, and add a pinch of salt and pepper.

6
Serve

Divide the quinoa and broccoli between large plates and top with General Tso’s tofu. Sprinkle with remaining sesame seeds. Enjoy!

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