Brians Plant Based General Tsos Tofu Recipes

Steps:

• Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid.
• Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and sesame oil. Gently stir to coat. Let sit for 10 minutes or until tofu has absorbed most of the liquid.
• Meanwhile, make the sauce by whisking soy sauce, maple syrup, sambal oelek, rice vinegar, garlic, sesame oil, cornstarch, and green onions together in a bowl. Set aside.
• Drain any remaining liquid from the tofu. Place cornstarch in a gallon-sized plastic resealable bag. Drop tofu cubes in the bag, seal, and gently shake until coated with cornstarch.
• Heat olive oil in a large skillet over medium-high heat. Cook tofu for 4 minutes. Flip with tongs and cook until browned on all sides, about 4 minutes more. Transfer tofu to a plate and wipe the skillet clean.
• Pour sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return tofu to the skillet and toss to combine.

Steps:

• Bring 1/2 cup vegetable broth and quinoa to a simmer in a small pot. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Meanwhile, mix cornstarch, chili powder, turmeric, and garam masala together in a sealable container. Add tofu, close the lid, and shake or toss gently until tofu is nicely coated.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add tofu; cook and stir until all sides are crispy, 4 to 5 minutes.
• While the tofu is cooking, mix remaining 1/4 cup broth, sugar, molasses, soy sauce, and cayenne pepper together. If the molasses is hard to mix, it can be helpful to pop the bowl in the microwave briefly. Set sauce aside.
• Place collard greens in a microwave-safe bowl with a few tablespoons water. Cover and microwave on high until soft, 2 to 3 minutes. Drain.
• Push tofu to one side of the skillet and add remaining 1/2 tablespoon olive oil in the empty spot. Reduce heat and saute garlic in the hot oil until fragrant, about 1 minute. Stir tofu into the garlic. Add sauce and stir to combine. Cook until excess liquid evaporates and sauce is desired thickness, 2 to 3 minutes.
• To serve, put quinoa in a bowl. Pour tofu and sauce over top and add collard greens. Sprinkle with sesame seeds.