Save The spiralizer sat unused in my cupboard for months until a rushed weeknight forced me to rethink dinner. I had tofu that needed using, leftover quinoa, and vegetables that were a day away from compost. What came together was this bowl, a happy accident that turned into my most requested meal. Now I keep ingredients on hand specifically for these nights when I want something that feels virtuous without tasting like punishment.
My neighbor knocked on the door one evening just as I was drizzling the teriyaki over these bowls. She stayed for dinner and left with the recipe scribbled on a grocery receipt. Three days later she texted me a photo of her own version with chicken and added snap peas. That is when I realized this recipe is forgiving enough to become whatever you need it to be.
Ingredients
- Extra-firm tofu: Press it for at least 15 minutes or it will never crisp up properly, I learned this after several sad, soggy attempts.
- Cornstarch: This is the secret to that golden, crispy coating on the tofu or chicken, do not skip it.
- Quinoa: Rinsing it removes the bitter coating that can make it taste soapy, a step I ignored exactly once.
- Zucchini and carrots: Spiralizing gives you those beautiful ribbons that soak up the sauce, but a julienne peeler or even a regular peeler works in a pinch.
- Mango: It adds a sweet burst that balances the salty teriyaki, use a ripe one or the texture will be all wrong.
- Gluten-free soy sauce or tamari: Tamari has a deeper, less harsh flavor and keeps this completely gluten-free.
- Maple syrup: It gives the sauce a rounded sweetness that honey cannot quite match, though honey works if that is what you have.
- Fresh ginger and garlic: Grated ginger is pungent and bright, jarred stuff just does not deliver the same punch.
- Sesame oil: A little goes a long way, it adds that toasty, nutty aroma that makes the kitchen smell like your favorite restaurant.
Instructions
- Get the oven ready:
- Preheat to 200°C and line your baking sheet with parchment so nothing sticks. This also makes cleanup almost nonexistent.
- Coat your protein:
- Toss tofu or chicken cubes with cornstarch and olive oil until every piece is lightly dusted. Spread them out in a single layer so they crisp instead of steam.
- Bake until golden:
- Let them bake for 25 to 30 minutes, flipping halfway through. You want crispy edges and a golden color that makes your mouth water.
- Cook the quinoa:
- Rinse it well, then simmer with water or broth until fluffy and all the liquid disappears. It should be tender but not mushy.
- Prep your vegetables:
- Spiralize the zucchini and carrots into long ribbons and set them aside raw. They will soften slightly from the warm quinoa and sauce.
- Make the teriyaki sauce:
- Combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a small pan and bring to a simmer. Stir in the cornstarch slurry and watch it thicken into a glossy, cling-to-everything sauce.
- Build your bowls:
- Start with quinoa, pile on the spiralized vegetables, add your crispy protein, then scatter mango and spring onions on top. Drizzle generously with teriyaki and finish with sesame seeds if you have them.
Save I made this for a friend who was convinced she hated tofu. She finished her bowl, then asked if there was more quinoa left. Sometimes a dish does not have to convert anyone, it just has to be good enough that categories stop mattering. That night it was just dinner, and it was enough.
Make It Your Own
This bowl is a template, not a rulebook. Swap quinoa for brown rice, cauliflower rice, or even soba noodles if you are not strictly gluten-free. Add snap peas, edamame, or thinly sliced bell peppers. I have made it with leftover rotisserie chicken and it was just as satisfying. The teriyaki sauce is the star, everything else is negotiable.
Storing and Reheating
Keep all the components separate if you are meal prepping. The quinoa, protein, and sauce hold up beautifully in the fridge for up to four days. Spiralized vegetables are best fresh, but you can prep them a day ahead and store them in a damp paper towel. Reheat the quinoa and protein gently, then assemble cold or warm depending on your mood.
Serving Suggestions
These bowls are complete on their own, but sometimes I serve them with a side of miso soup or a quick cucumber salad dressed in rice vinegar. A cold glass of Riesling or even sparkling water with lime feels right alongside the sweet and savory flavors. If you are feeding a crowd, set out all the components and let everyone build their own bowl.
- Top with crushed roasted cashews or peanuts for extra crunch and richness.
- Add a drizzle of sriracha or chili oil if you want heat.
- Finish with fresh cilantro or Thai basil for an herbal lift.
Save This bowl has saved me on nights when cooking felt like too much and ordering in felt like giving up. It is proof that nourishing yourself does not have to be complicated or joyless.
Recipe FAQ
- → Can I make this bowl ahead of time?
Yes, prepare components up to 3 days ahead. Store quinoa, protein, vegetables, and sauce separately. Reheat protein and quinoa, then assemble fresh with cold vegetables for best texture.
- → What protein alternatives work well?
Beyond tofu and chicken, try shrimp, edamame, or tempeh. For extra protein, add a soft-boiled egg or sliced seared steak. Cooking times may vary based on protein choice.
- → Is the teriyaki sauce customizable?
Absolutely. Adjust maple syrup for sweetness, add sriracha for heat, or substitute pineapple juice for water. For thicker sauce, increase cornstarch slightly. Store extra sauce refrigerated up to 2 weeks.
- → Can I use different vegetables?
Sure, swap spiralized veggies for shredded cabbage, bell pepper strips, or snap peas. Add avocado slices, cucumber ribbons, or steamed broccoli. Use whatever's in season for variety.
- → How do I get the crispiest tofu?
Press tofu for 15-30 minutes to remove excess moisture before cubing. Toss thoroughly with cornstarch coating. Arrange in single layer without overcrowding. Flip halfway through baking for even browning.
- → Is this bowl freezer-friendly?
Freeze cooked quinoa and baked protein separately for up to 3 months. Skip spiralized vegetables and fresh mango in freezing. Thaw overnight in refrigerator, reheat, and add fresh components before serving.