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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. 14 oz organic extra firm tofu
  3. 1 oz fresh ginger
  4. 2 garlic cloves
  5. 2 scallions
  6. 4 bird’s eye chiles
  7. 2 tbsp tamari
  8. 3 tbsp turbinado sugar
  9. 1 tbsp rice vinegar
  10. ¼ cup cornstarch
  11. 6 oz broccoli florets
  12. 1 tbsp tuxedo sesame seeds
  13. 2 tbsp (4 tbsp) vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: soy
Tools: Large nonstick skillet, Large pot, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
630
FAT
16g
CARBOHYDRATES
90g
PROTEIN
33g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Bring a large pot with 2 inches (4 inches) salted water to a boil for the broccoli. In a small saucepan, combine quinoa, 1¼ cups (2½ 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.

2
Prepare ginger garlic sauce

Peel and mince the ginger and garlic. Slice scallions into 2 inch pieces. Roughly chop the bird’s eye chiles. Add minced ginger, minced garlic, ½ tsp (1 tsp) chopped bird’s eye chile, tamari, turbinado sugar, and rice vinegar to a medium bowl. Whisk the ginger garlic sauce to combine. TIP: Add more chopped bird’s eye chile if you prefer.

3
Crisp the tofu

Drain tofu, pat dry, and cut into 1 inch cubes. Add cubed tofu, cornstarch, just 2 tsp (4 tsp) sesame seeds, and a pinch of salt and pepper to a large bowl, and toss to coat. Heat 2 tbsp (4 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. TIP: Work in batches for the 4 serving meal.

4
Add the sauce

Add sliced scallion to the skillet with the tofu and cook 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 person meal, add all of 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 sprinkle with salt and pepper.

6
Serve

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