Brian's Plant-Based General Tso's Tofu

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.

7 . Stage

To serve, put quinoa in a bowl. Pour tofu and sauce over top and add collard greens. Sprinkle with sesame seeds.