Quinoa Vegetable Teriyaki Bowl (Printable)

Fluffy quinoa topped with colorful vegetables, crispy tofu, and savory teriyaki glaze for a satisfying wholesome meal.

# Components:

→ Quinoa

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt

→ Vegetables

04 - 1 tablespoon sesame oil
05 - 1 red bell pepper, thinly sliced
06 - 1 cup broccoli florets
07 - 1 medium carrot, julienned
08 - 1 cup snap peas, trimmed
09 - 1/2 red onion, thinly sliced
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh ginger, grated

→ Plant-Based Protein

12 - 1 block (14 oz) extra-firm tofu, pressed and cubed
13 - 1 tablespoon cornstarch
14 - 1 tablespoon vegetable oil

→ Teriyaki Sauce

15 - 1/4 cup low-sodium soy sauce
16 - 2 tablespoons maple syrup
17 - 2 tablespoons rice vinegar
18 - 1 tablespoon sesame oil
19 - 1 tablespoon cornstarch mixed with 2 tablespoons water
20 - 1 teaspoon fresh ginger, grated
21 - 1 clove garlic, minced

→ Garnishes

22 - 2 tablespoons sesame seeds
23 - 2 green onions, thinly sliced

# Method:

01 - Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Toss tofu cubes with cornstarch until evenly coated. Heat vegetable oil in a non-stick skillet over medium-high heat. Fry tofu until golden and crispy on all sides, approximately 6 to 8 minutes. Transfer to a plate and set aside.
03 - In a small saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat. Stir in the cornstarch slurry and whisk continuously until thickened, about 2 minutes. Remove from heat.
04 - Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, cook for 30 seconds. Add bell pepper, broccoli, carrot, snap peas, and red onion. Stir-fry for 4 to 5 minutes until vegetables are tender-crisp with slight bite.
05 - Divide cooked quinoa evenly among four serving bowls. Top each with stir-fried vegetables and crispy tofu cubes. Drizzle generously with prepared teriyaki sauce.
06 - Sprinkle sesame seeds and sliced green onions over each bowl. Serve immediately while components are warm.

# Expert Advice:

01 -
  • It feels indulgent but leaves you energized, not weighed down like takeout does.
  • Everything cooks in under 40 minutes, and most of that is hands off time.
  • You can swap the vegetables or protein based on whatever is about to go bad in your fridge.
  • The teriyaki sauce tastes better than anything from a bottle, and you control the sweetness and salt.
02 -
  • Press the tofu properly or it will never crisp up, I wrap mine in a clean towel and set a heavy pan on top for 10 minutes.
  • Do not crowd the pan when frying tofu, give each piece space or they will steam instead of fry.
  • Add the cornstarch slurry to the sauce slowly while whisking, or you will end up with clumps.
  • Stir fry on high heat and keep the vegetables moving, they should sizzle not simmer.
03 -
  • Toast the sesame seeds in a dry pan for 30 seconds before sprinkling them on, it makes them nutty and fragrant.
  • If your teriyaki sauce is too thick, thin it with a teaspoon of water at a time until it drizzles smoothly.
  • Use a wok if you have one, the high sides make stir frying easier and prevent vegetables from flying everywhere.
  • Taste the sauce before you pour it, you might want more maple syrup or a pinch of red pepper flakes for heat.
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