Quinoa Vegetable Teriyaki Bowl (Print Version)

Fluffy quinoa topped with crisp vegetables and crispy tofu in savory teriyaki sauce.

# What You Need:

→ 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 for frying

→ Teriyaki Sauce

15 - 1/4 cup low-sodium soy sauce
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

# Directions:

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 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 slurry and cook while whisking until thickened, about 2 minutes. Set aside.
04 - In a large skillet or wok, heat sesame oil over medium-high heat. Add minced garlic and ginger, cook for 30 seconds until fragrant. Add bell pepper, broccoli, carrot, snap peas, and red onion. Stir-fry for 4 to 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. Drizzle generously with prepared teriyaki sauce.
06 - Garnish each bowl with sesame seeds and sliced green onions if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, and that crispy tofu will absolutely convert the skeptics at your table.
  • The bowl is naturally gluten-free and vegan without feeling like you're missing anything, which honestly changed how I cook now.
02 -
  • Don't skip pressing the tofu, I learned this the hard way when soggy tofu ruined an otherwise perfect bowl, and it genuinely takes just five minutes.
  • The vegetables must be cut uniformly so they all finish cooking at the same time, thin slicing is your friend here.
03 -
  • Keep your wok or skillet genuinely hot during the stir-fry so vegetables cook fast and stay crisp instead of steaming into submission.
  • The cornstarch slurry in the sauce is forgiving, but add it slowly while whisking to avoid lumps that'll ruin the silky texture you're going for.
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