General Tso’s Tofu

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)

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.

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.

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.

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.

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