General Tso’s Tofu

with Quinoa & Steamed Broccoli

dinner

Beans/Legumes Gluten-Free High-Protein Nut-Free Bird's Eye Chile Broccoli Quinoa Tamari Tofu Chinese Dinner
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
650
FAT
17g
CARBOHYDRATES
96g
PROTEIN
32g

MAIN 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
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

Bring a large pot with 2 inches (4 inches) salted water to a boil for the broccoli. Add quinoa, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan. 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.

3
Crisp the tofu

Drain the tofu, pat dry with a clean kitchen towel, and cut into 1 inch cubes. Add cubed tofu, cornstarch, just 2 tsp (4 tsp) tuxedo 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 cubed tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes.

4
Add the sauce

Add sliced scallion to the skillet with the tofu and cook 1 to 2 minutes. Reduce heat to low and add ginger garlic sauce. Toss to coat, and cook until sauce thickens, about 30 seconds.

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 tuxedo sesame seeds. Enjoy!