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General Tso’s Tofu

with Quinoa and Steamed Broccoli

dinner

SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
720
FAT
20g
CARBOHYDRATES
94g
PROTEIN
37g

MAIN INGREDIENTS

Allergens: soy
Nutrition

INSTRUCTIONS

1
Cook the quinoa

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 the grains are tender, about 12 to 15 minutes.

2
Prepare ginger garlic sauce

Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Peel and mince the ginger and garlic. Slice the scallions into 2-inch pieces. Roughly chop the bird’s eye chiles. Add the minced ginger, minced garlic, as much of the bird’s eye chile as you’d like, tamari, sugar, and rice vinegar to a medium bowl. Stir the ginger garlic sauce to combine.

3
Crisp the tofu

Bring a large pot with 2 inches salted water to a boil for the broccoli. Add the cubed tofu, cornstarch, just 2 tsp (4 tsp) sesame seeds, and a pinch of salt and pepper to a large bowl. Toss to coat evenly. Place a large nonstick skillet over medium-high heat with 2 tbsp (4 tbsp) vegetable oil. Once hot, add the tofu and cook, tossing occasionally, until crispy and browned in places, about 5 to 8 minutes.

4
Add the sauce

Add the sliced scallions to the skillet with the tofu and cook until bright green, about 1 minute. Reduce heat to low and add the ginger garlic sauce. Toss to coat evenly, and cook until the sauce thickens and glazes the tofu, about 30 seconds.

5
Cook the broccoli

Add the broccoli florets to the boiling water and cook until tender and bright green, about 2 to 3 minutes. Drain, shake to remove excess water, and season with salt and pepper.

6
Serve

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