Sticky Mango Tofu

Combine quinoa, 1 cup water, and a pinch of salt in medium saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2 cups water)

Combine tofu, cornstarch, and a pinch of salt and pepper in medium bowl and toss. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add coated tofu and cook, tossing occasionally, until browned in places, 3 to 4 minutes. (4-serving meal: use ¼ cup vegetable oil)

Add mango, bell pepper, garlic, and a pinch of salt to skillet with tofu and cook, stirring occasionally, until peppers and mango are softened, 6 to 8 minutes.

Whisk together lime juice, tamari, chili garlic sauce, and mango chutney in small bowl. Add mango glaze to skillet with tofu and cook until sticky, 1 to 2 minutes.

Add lime zest to quinoa and fluff with fork. Divide lime quinoa between bowls and top with sticky mango tofu. Sprinkle with scallion. Dig in!