General Tso’s Tofu

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 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, tamari, turbinado sugar, and rice vinegar to a medium bowl. Whisk the ginger garlic sauce to combine.

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 needed.

Add scallion to the skillet with tofu and cook, 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 1 tbsp vegetable oil to a small nonstick skillet over medium-high heat. Add brassica blend and a pinch of salt and cook until crisp-tender, 3 to 5 minutes. (4-serving meal: use 2 tbsp vegetable oil)

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