Teriyaki Tofu Quinoa Bowls Recipes

TERIYAKI QUINOA BOWL

Steps:

• Preheat oven to 400 F. Cut the tofu into cubes, slabs or triangles and place in a mixing bowl. Add 2 tbsp of soy sauce or gluten-free tamari and a pinch of black pepper. Place the tofu on a silicone mat or parchment paper lined baking tray and bake for 25-25 minutes until browned and crispy.
• Cook the quinoa according to package directions or just bring 2 cups of water to a boil, add 1 cup of uncooked quinoa, cover, reduce to a light simmer and cook for 15 minutes. Remove from heat and let sit for 5 minutes. Remove lid and fluff with a fork.
• To make the teriyaki sauce, add all of the ingredients to a small saucepan and bring to a very light boil over medium-high heat, stirring frequently until it thickens. This can take anywhere form 5-10 minutes. It should be thick and syrupy when it's done.
• Heat 1/2 tsp of olive oil in a non-stick pan then add the sliced mushrooms and peas. Cook over high-heat, stirring often, until the mushrooms are browning and the peas are slightly tender but still crunchy, about 6-7 minutes.
• Either add the broccoli to the stir fry with the peas and mushrooms or steam lightly stovetop for 5 minutes until bright green and tender but not soggy.
• To assemble the bowls, divide the quinoa, stir-fried peas and mushrooms, avocado, broccoli, carrot and tofu amongst 4 bowls or containers. Drizzle each bowl with an equal amount of the teriyaki sauce. Top with sesame seeds and green onion and serve right away.

TERIYAKI TOFU QUINOA BOWLS

Steps:

• First, prepare the teriyaki sauce. Combine all ingredients in a bowl or cup, and whisk well to combine. Set aside
• Next, prepare the quinoa. Rinse the quinoa and brown rice, and place in a pot. Add in the 4 cups of water and vegetable bouillon.
• Bring mixture to a boil, then lower to a simmer and cover. Allow to cook until all water has been absorbed and quinoa and brown rice are tender, about 30-40 minutes.
• While quinoa cooks, wrap block of tofu in a few layers of paper towels and press to get rid of excess water. When ready, cut tofu into cubes and lightly toss with some cornstarch.
• When ready to cook, heat a large wok pan over medium-high heat and add in 1-2 tablespoon of neutral oil (like corn or canola).
• Add in the veggies, and cook, stirring often, until they start to soften and smell fragrant. Transfer vegetables to a plate, and add more oil to the pan.
• Add in the cornstarch-covered tofu cubes, and cook until all sides are golden brown and crisp.
• Add the vegetables back into the pan, and add in the teriyaki sauce you made. You may not need it all! Add some and stir, adding more as needed.
• Serve immediately over the prepared quinoa/rice mixture. Serve with sliced avocado and an extra sprinkle of sesame seeds.