Quinoa Vegetable Teriyaki Bowl (Printer-Friendly)

Fluffy quinoa topped with crisp vegetables, crispy tofu, and homemade teriyaki sauce for a satisfying Asian-inspired meal.

# What You Need:

→ 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 extra-firm tofu, 14 oz, pressed and cubed
13 - 1 tablespoon cornstarch
14 - 1 tablespoon vegetable oil for frying

→ Teriyaki Sauce

15 - 1/4 cup low-sodium soy sauce, use 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

# How-To Steps:

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, about 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, about 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.

# Helpful Hints:

01 -
  • It comes together in 40 minutes flat, which means weeknight dinners feel less like a chore and more like a treat.
  • The crispy tofu against the tender vegetables creates textural contrast that keeps every bite interesting.
  • You can prep components ahead and assemble bowls fresh, making it perfect for meal prep without the sad reheated vibe.
02 -
  • Pressing tofu is not optional if you want it crispy, and skipping this step will result in steamed tofu that sits like sad sponges no matter how hot your oil is.
  • Don't overcrowd your pan when stir-frying, because the vegetables will steam instead of developing that beautiful color and maintaining their crunch.
  • The teriyaki sauce thickens more as it cools, so it will be slightly thinner than you expect when you first pour it, which is actually the right consistency.
03 -
  • Prepare your mise en place, meaning have everything chopped and measured before you start cooking, which makes the actual cooking process feel like a graceful dance instead of a chaotic scramble.
  • Keep your soy sauce in the freezer between uses if you want it to have a deeper, more complex flavor when you use it in sauces.
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