I remember loving General Tso’s Chicken when I was little and went out to a Chinese restaurant. This Purple Carrot dish was a great recreation of an old favorite and the flavorful sauce was what made the dish! It was definitely a healthier version with the quinoa and the tofu. You can use this link and the Live Lean discount code of “LIVELEAN” for $30 off your 1st box of meals!
- ¾ cup quinoa
- 14 oz organic extra firm tofu
- 1 oz fresh ginger
- 2 garlic cloves
- 2 scallions
- 4 bird’s eye chiles
- 2 tbsp tamari
- 3 tbsp turbinado sugar
- 1 tbsp rice vinegar
- ¼ cup cornstarch
- 6 oz broccoli florets
- 1 tbsp tuxedo sesame seeds
- 2 tbsp vegetable oil
- Salt and peppe
Bring a large pot with 2 inches salted water to a boil for the broccoli. 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 the water is absorbed and grains are tender, 12 to 15 minutes.
Peel and mince the ginger and garlic. Slice scallions into 2 inch pieces. Roughly chop the bird’s eye chiles. Add minced ginger, minced garlic, ½ tsp chopped bird’s eye chile, tamari, turbinado sugar, and rice vinegar to a medium bowl. Whisk the ginger garlic sauce to combine. TIP: Add more chopped bird’s eye chile if you prefer.
Drain tofu, pat dry, and cut into 1 inch cubes. Add cubed tofu, cornstarch, just 2 tsp sesame seeds, and a pinch of salt and pepper to a large bowl, and toss to coat. 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.
Add sliced scallion to the skillet with the tofu and cook 1 to 2 minutes. Reduce heat to low, add ginger garlic sauce, and toss. Cook until sauce thickens, about 30 seconds.
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.
Divide the cooked quinoa and steamed broccoli between large plates and top with General Tso’s tofu. Sprinkle with remaining sesame seeds. Enjoy!