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General Tso’s Tofu with Quinoa & Steamed Broccoli
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2 or 4 Serving Dinner

General Tso’s Tofu

with Quinoa & Steamed Broccoli

Sticky, sweet, and savory ginger garlic sauce coats every bite of crispy tofu in this American-Chinese classic.

Tags: Gluten-Free High-Protein Nut-Free Chef's Choice Low Sodium High Fiber
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
640
FAT
15g
CARBOHYDRATES
91g
PROTEIN
38g

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INGREDIENTS

  1. 3/4 cup white quinoa
  2. 1 oz ginger, peeled and minced
  3. 2 garlic cloves, peeled and minced
  4. 2 tsp low-sodium tamari
  5. 3 tbsp turbinado sugar
  6. 1 tbsp seasoned rice vinegar
  7. 10 oz organic extra firm tofu, patted dry and cut into 1/2-inch cubes
  8. 1/4 cup cornstarch
  9. 1 tbsp tuxedo sesame seeds (divided)
  10. 2 scallions, trimmed and cut into 2-inch pieces
  11. 6 oz broccoli florets
  12. 2 tbsp vegetable oil*
  13. Salt*
  14. Pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: sesame, soy
Tools: Small saucepan with lid, Large pot, Large nonstick skillet
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
640
FAT
15g
CARBOHYDRATES
91g
PROTEIN
38g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Bring large pot of salted water to a boil for broccoli. Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 15 minutes. (4-servings: use 2½ cups water)

2
Make the sauce

Whisk together ginger, garlic, tamari, sugar, and vinegar in medium bowl.

3
Crisp the tofu

Combine tofu, cornstarch, just 2 tsp sesame seeds, and a pinch of salt and pepper in large bowl and toss to coat. Heat 2 tbsp vegetable oil in 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-servings: use 4 tsp sesame seeds, ¼ cup vegetable oil) (TIP: Work in batches for the 4-serving meal, adding more vegetable oil as needed.)

4
Add the sauce

Add scallion to skillet with tofu and cook until softened, 1 to 2 minutes. Reduce heat to low, add sauce, and toss. Cook until sauce thickens, about 30 seconds. (TIP: For the 4-serving meal, add all the crisped tofu back to the skillet before adding the scallion and sauce.)

5
Cook the broccoli

Add broccoli to boiling water and cook until tender and bright green, 2 to 3 minutes. Drain and add a pinch of salt and pepper.

6
Serve

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

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