General Tso’s Tofu

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.

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.

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.

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.

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.

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