General Tso’s Tofu

Add the quinoa, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 15 minutes.

Drain the tofu and pat dry. Cut into 1 inch cubes. 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, as much chopped bird’s eye chile as you’d like, tamari, turbinado sugar, and rice vinegar to a medium bowl. Whisk the ginger garlic sauce to combine.

Bring a large pot with 2 inches (4 inches) salted water to boil for the broccoli. Add cubed tofu, cornstarch, just 2 tsp (4 tsp) tuxedo sesame seeds, and a pinch of salt and pepper to a large bowl. 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 the 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 boiling water and cook until 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 the remaining tuxedo sesame seeds. Tuck in!