Quinoa Vegetable Teriyaki Bowl (Printable)

A wholesome Asian-inspired bowl featuring fluffy quinoa, crisp vegetables, and rich teriyaki glaze.

# 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 rinsed quinoa, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
02 - Toss pressed tofu cubes with cornstarch until evenly coated. Heat vegetable oil in a non-stick skillet over medium-high heat and fry tofu until golden and crispy on all sides, approximately 6-8 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. Whisk in the cornstarch mixture and cook 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, cooking for 30 seconds. Add bell pepper, broccoli, carrot, snap peas, and red onion. Stir-fry for 4-5 minutes until vegetables reach tender-crisp texture.
05 - Divide cooked quinoa evenly among four serving bowls. Top each portion with stir-fried vegetables and crispy tofu cubes. Drizzle generously with prepared teriyaki sauce.
06 - Garnish each bowl with sesame seeds and sliced green onions if desired. Serve immediately while components are at optimal temperature.

# Expert Advice:

01 -
  • It looks impressive but comes together faster than ordering takeout, and you control exactly what goes in.
  • The crispy tofu and vibrant vegetables make every bite satisfying without feeling heavy afterward.
02 -
  • Pressing the tofu removes excess water, which is the only way to get it truly crispy instead of soggy and rubbery.
  • Don't crowd the pan when frying tofu or it will steam instead of crisp, so work in batches if needed.
03 -
  • Toast the sesame seeds in a dry pan for a minute before sprinkling them on top, it deepens their flavor and makes them fragrant.
  • If your tofu won't crisp, your pan probably isn't hot enough, so let it preheat fully before adding the cubes.
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