Makes just 2 servings.
Ingredients:
3/4 cup quinoa
1oz. fresh ginger
2 garlic cloves
2 scallions
chili's of your choosing (if you want some spicy kick)
You can also just add red or orange sweet peppers for some extra flavor and color if you choose to leave out the spicy peppers.
2 tbsp Tamari (for those of you who don't know what this is, it is a less salty, mellow, thicker soy sauce)
3 tbsp tubinado sugar (which I usually leave out, why add the calories, especially if you leave out the chilis)
1 tbsp rice vinegar
14 oz extra firm tofu
1 tbsp sesame seeds (it is fun to add black sesame seeds or tuxedo sesame seeds ( a mix of black and white). The flavor is the same it's just visually more fun.
1/4 corn starch
6 oz broccoli florets (it's also good with broccolini, cauliflower, broccoli/cauliflower mix)
Directions
1. Bring a large pot of water with 2 inches salted water to a boil for the broccoli. In a small saucepan, combine quinoa, 1 1/4 cups water, and a pinch of salt. Bring to boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 12 to 15 minutes.
2. Peel and mince the ginger and garlic. Slice scallions into 2 inch pieces. Roughly chop the chilies (if you are using them). Add minced ginger, minced garlic, 1/2 tsp chopped chili (or however much you need based on your tolerance of heat), tamari, sugar, and rice vinegar to a medium bowl. Whisk the ginger garlic sauce to combine. (again, I leave out the sugar).
3. Drain tofu, pat dry and cut into 1 inch cubes. I like to slice the tofu into one inch thick slices and lay the first piece on a paper towel and then put paper towel on top. Ad the next slice of tofu and another paper towel, and so on. Then I add some weight to gently press the tofu and squeeze some of the fluid out. You can do this a few times. If you want to be more environmental, use towels to soak up the fluid. If makes for crispier tofu if you want your tofu a bit crispy. Even if you don't, it still makes it more firm.
Anyway.... returning to our regularly scheduled recipe.....cut the tofu into 1 inch by 1 inch cubes. Add cubed tofuc, cornstarch, 2 tsp of sesame seeds and a pinch of salt and pepper to a large bowl and toss to coat. Heat 2 tsp of your favorite cooking oil (sesame oil adds great flavor here) in a large nonstick skillet over medium high heat. Add coated tofu and cook, tossing occassionally, until crispy and browned. About 5 to 8 minutes.
4. Add sliced scallions to the skillet with the tofu and cook 1 to 2 minutes. Reduce heat to low and add the ginger garlic sauce and toss. Cook until the sauce thickens about 30 seconds.
5. Add broccoli florets to the large pot of boiling water and cook until florets are tender and bright green, 2 to 3 minutes. Drain, and sprinkle with salt and pepper.
6. Divide the quinoa and the steam broccoli between your large plates and top with General Tsos tofu. Sprinkle with remaining sesame seeds.
About 630 Calories, 16 grams of Fat, 90 g of Carbohydrates, 33 g of protein.
Great Substitutions:
White Rice, Brown Rice, or your favorite whole grain
Add zuchini, asparagus, snow peas, carrots, broccolini, cauliflower, etc. change it up to change up your nutrients and flavors.
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