Quinoa Vegetable Teriyaki Bowl (Printable)

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

# What You Need:

→ Quinoa Base

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/4 teaspoon salt

→ Vegetables

04 - 1 tablespoon sesame 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 (14 oz) extra-firm tofu, pressed and cubed
13 - 1 tablespoon cornstarch
14 - 1 tablespoon vegetable oil

→ Teriyaki Sauce

15 - 1/4 cup low-sodium soy sauce
16 - 2 tablespoons maple syrup
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 Make It:

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, approximately 6-8 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 constantly, until thickened, approximately 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 4-5 minutes until vegetables achieve tender-crisp texture.
05 - Divide cooked quinoa among four serving bowls. Top with stir-fried vegetables and crispy tofu. Drizzle generously with teriyaki sauce.
06 - Top each bowl with sesame seeds and green onions if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The teriyaki sauce actually tastes like you spent time on it, even though it comes together in minutes.
  • Crispy tofu stays satisfying instead of turning into a sad sponge, thanks to the cornstarch trick that changes everything.
  • You can prep ingredients while the quinoa cooks and have dinner ready in under 45 minutes without rushing.
02 -
  • If your tofu turns out soft and steamed instead of crispy, you either didn't press it long enough or your oil wasn't hot enough; both are fixable next time.
  • The cornstarch in both the tofu coating and the sauce thickener is crucial—it creates that restaurant-quality texture that makes this feel elevated.
  • Vegetables should be cut into similar sizes so they cook evenly; no sad mushy broccoli while your carrots are still hard.
03 -
  • Keep your teriyaki sauce warm or gently reheat it before serving, because the glossy coating looks and tastes better when it's slightly warm and still flowing.
  • If snap peas or red onion aren't available, substitute with bok choy, celery, or even green beans—the method stays the same and the sauce adapts to whatever vegetables you choose.
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