Quinoa Vegetable Teriyaki Bowl (Printable)

Fluffy quinoa with crispy tofu and vibrant vegetables in savory teriyaki sauce

# Components:

→ Quinoa

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

→ Vegetables

04 - 1 tablespoon sesame oil or vegetable 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 for frying

→ Teriyaki Sauce

15 - 1/4 cup low-sodium soy sauce, gluten-free if needed
16 - 2 tablespoons maple syrup or agave nectar
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 coated. Heat vegetable oil in a non-stick skillet over medium-high heat. Fry tofu cubes until golden and crispy on all sides, approximately 6 to 8 minutes. Remove and set aside.
03 - In a small saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer. Stir in the cornstarch mixture and cook, whisking, until thickened, approximately 2 minutes. Set aside.
04 - In a large skillet or wok, heat sesame oil over medium-high heat. Add garlic and 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.
05 - Divide cooked quinoa among four bowls. Top with stir-fried vegetables and crispy tofu. Drizzle generously with teriyaki sauce.
06 - Garnish with sesame seeds and green onions, if desired. Serve immediately.

# Expert Advice:

01 -
  • It turns a handful of vegetables and pantry staples into something that tastes restaurant quality without the fuss.
  • The teriyaki sauce clings to every grain of quinoa and corner of tofu, making each bite ridiculously satisfying.
  • You can prep the components ahead and toss everything together in minutes when hunger strikes.
  • Its flexible enough to handle whatever vegetables you have on hand or need to use up before they wilt.
02 -
  • Press the tofu for at least 15 minutes or it will steam instead of crisp, I once skipped this step and ended up with sad, soggy cubes that fell apart.
  • Don't crowd the pan when frying tofu, give each piece space or they'll stick together and never brown properly.
  • Add the cornstarch slurry to the teriyaki sauce slowly while whisking or it can clump up into gummy balls that won't dissolve.
  • Stir fry the vegetables over high heat and keep them moving, low heat will make them limp and watery instead of vibrant and crisp.
03 -
  • Toast the sesame seeds in a dry skillet for 30 seconds before sprinkling them on, it deepens their flavor and makes them taste like they came from a restaurant.
  • If your teriyaki sauce thickens too much as it cools, whisk in a tablespoon of water or rice vinegar to loosen it back up.
  • Use a wok if you have one, the high sides and even heat distribution make stir frying faster and prevent vegetables from flying out of the pan.
  • Double the teriyaki sauce recipe and keep the extra in the fridge, it's incredible drizzled over roasted vegetables, rice, or even as a dipping sauce for dumplings.
Return