Crispy protein, spiralized vegetables, and sweet mango in homemade teriyaki sauce over fluffy quinoa.
# What You Need:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 1 tbsp olive oil
→ Grains
04 - 1 cup quinoa, rinsed
05 - 2 cups water or vegetable broth
→ Vegetables and Fruit
06 - 2 medium zucchini, spiralized
07 - 2 medium carrots, spiralized
08 - 1 ripe mango, peeled and diced
09 - 2 spring onions, thinly sliced
10 - 1 tbsp sesame seeds, optional
→ Teriyaki Sauce
11 - 1/4 cup gluten-free soy sauce or tamari
12 - 2 tbsp maple syrup or honey
13 - 1 tbsp rice vinegar
14 - 2 tsp toasted sesame oil
15 - 2 tsp fresh ginger, grated
16 - 2 cloves garlic, minced
17 - 1 tbsp cornstarch mixed with 2 tbsp water
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss tofu cubes with cornstarch and olive oil. Arrange in a single layer on the prepared baking sheet.
03 - Bake for 25-30 minutes, flipping halfway through, until tofu is golden and crisp on all sides.
04 - Rinse quinoa under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
05 - Spiralize zucchini and carrots. Set aside until needed.
06 - In a small saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. Bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat.
07 - Divide cooked quinoa among serving bowls. Top each with spiralized vegetables, baked tofu, diced mango, and spring onions. Drizzle with teriyaki sauce and garnish with sesame seeds if desired.
08 - Serve bowls immediately while tofu is still warm.
