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teriyaki tofu quinoa bowls | The Baking Fairy
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teriyaki tofu quinoa bowls

Who needs take-out when you can make delicious food at home? These Teriyaki Tofu Quinoa Bowls combine a base of quinoa and brown rice with fresh stir-fried veggies, crispy tofu cubes, and sliced avocado, all tossed in a homemade savory teriyaki sauce.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Dishes
Servings: 4
Author: Valentina | The Baking Fairy

Ingredients

  • *for the teriyaki sauce*
  • 2 tablespoon soy sauce
  • 2 tablespoon coconut aminos
  • ¼ cup water
  • 2 tablespoon cornstarch
  • 2 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon ginger powder
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon sesame seeds
  • *for the quinoa*
  • ½ cup multicolor quinoa
  • ½ cup brown rice
  • 4 cups water
  • ½ vegetable bouillon cube
  • *for the bowls*
  • 1 block extra firm tofu
  • 2-3 tablespoon cornstarch as needed
  • 2 medium carrot sliced
  • 2 baby bok choy chopped
  • 1 cup sliced mushrooms
  • 2 cups broccoli florets
  • 2-3 tablespoon oil as needed
  • 1 avocado

Instructions

  • 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.