Sticky Mango Tofu

Add quinoa, 1 cup water, and a pinch of salt to a 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.

Cut tofu into 1-inch cubes. Add tofu, cornstarch, and a pinch of salt and pepper to a medium bowl and toss. Heat a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add tofu and cook, tossing occasionally, until browned in places, 3 to 4 minutes.

Move tofu to the side of the skillet and add mango, bell pepper, garlic, and a pinch of salt. Cook, stirring occasionally, until peppers and mango are cooked through, 6 to 8 minutes.

Add lime juice, tamari, chili garlic sauce, and mango chutney to a small bowl and whisk to combine. Add the mango glaze to the skillet and cook until it becomes sticky, 1 to 2 minutes.

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