Quinoa Vegetable Teriyaki Bowl (Printable)

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

# What You'll 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 - 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

# How-To:

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 mixture 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 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 serving bowls. Top each with stir-fried vegetables and crispy tofu. Drizzle generously with teriyaki sauce.
06 - Top bowls with sesame seeds and green onions if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in 40 minutes with minimal fuss, making it perfect for weeknight dinners when you want something that feels restaurant-quality.
  • The crispy tofu is genuinely addictive, and once you nail the technique, you'll find yourself making it again and again.
  • It's infinitely adaptable depending on what's in your fridge or what sounds good that day.
02 -
  • The cornstarch mixture must be whisked constantly while adding to sauce, or you'll end up with unpleasant clumps instead of silky gloss.
  • Don't skip pressing the tofu—I learned this the hard way with soggy, watery results that taught me patience really does pay off in cooking.
03 -
  • Room-temperature or chilled teriyaki sauce tastes flat compared to warm sauce drizzled over hot components—the warmth activates the aromatics.
  • If your sesame oil tastes harsh or slightly burnt, you have toasted sesame oil, which is stronger than regular sesame oil, so use half the amount or dial back expectations.
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