Save My coworker brought this to our team potluck three years ago, and I watched everyone go back for seconds. She mentioned how easy it was to throw together on weeknights, which surprised me because it looked like something from a restaurant menu. I asked for the basics, went home that week, and burned my first batch of tofu while distracted by a phone call. The second attempt was perfect, and now it's one of those meals I make when I want something colorful and filling without much fuss.
I started making this bowl whenever friends came over for casual dinners because it's easy to customize based on who's eating. One friend hates broccoli, so I swap in mushrooms. Another loves extra ginger, so I grate a bit more into her portion. It became the meal that made everyone feel considered without me having to cook four different dishes.
Ingredients
- Quinoa: Rinsing it before cooking removes the bitter coating and makes it fluffier, something I learned after a gritty first batch.
- Red bell pepper: Adds sweetness and a pop of color that makes the bowl feel alive, plus it stays slightly crisp even after stir frying.
- Broccoli florets: They soak up the teriyaki sauce beautifully and add a satisfying crunch if you don't overcook them.
- Snap peas: These bring a fresh, sweet snap that balances the savory sauce, and they cook in just a few minutes.
- Extra firm tofu: Pressing it for at least 15 minutes before cubing makes all the difference in getting that golden, crispy exterior.
- Low sodium soy sauce: Keeps the teriyaki from becoming too salty, and you can adjust the flavor without overpowering the other ingredients.
- Maple syrup: A natural sweetness that rounds out the sauce without tasting like dessert, and it caramelizes nicely when heated.
- Sesame oil: Just a tablespoon brings a toasty, nutty aroma that ties the whole dish together.
- Fresh ginger: Grating it fresh releases oils that dried ginger can't match, adding warmth and a slight zing.
- Cornstarch: This thickens the sauce into a glossy glaze and helps the tofu get crispy without deep frying.
Instructions
- Cook the quinoa:
- Combine quinoa, water, and salt in a saucepan, bring it to a boil, then reduce the heat and cover. Let it simmer for 15 minutes, then remove from heat and let it steam for 5 more minutes before fluffing with a fork.
- Prepare the tofu:
- Toss the tofu cubes with cornstarch until each piece is lightly coated, then fry them in hot oil over medium high heat until golden on all sides. This takes about 6 to 8 minutes, and you'll know they're ready when they stop sticking to the pan.
- Make the teriyaki sauce:
- Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a small saucepan and bring to a simmer. Stir in the cornstarch slurry and keep whisking until the sauce thickens and coats the back of a spoon.
- Stir fry the vegetables:
- Heat sesame oil in a wok or large skillet, add the garlic and ginger for 30 seconds until fragrant, then toss in all the vegetables. Stir fry them for 4 to 5 minutes, keeping everything moving so they cook evenly and stay crisp.
- Assemble the bowls:
- Divide the quinoa among four bowls, top with the stir fried vegetables and crispy tofu, then drizzle generously with the teriyaki sauce. Sprinkle with sesame seeds and green onions if you're using them, and serve right away while everything is warm.
Save The first time I nailed the tofu, I texted a photo to my sister who had been skeptical about plant based meals. She asked for the recipe immediately, and now she makes it for her kids every other week. It's funny how one dish can shift someone's perspective on what vegetarian food can be.
Customizing Your Bowl
You can swap the tofu for tempeh if you want a nuttier flavor, or toss in edamame for a quick protein boost. I've also added thinly sliced zucchini and baby corn when I had them on hand, and both worked beautifully. The base is flexible enough to handle whatever vegetables are looking sad in your crisper drawer.
Storing and Reheating
I often make a double batch and store the components separately in the fridge. The quinoa lasts up to five days, the tofu stays crispy for two if kept in an airtight container, and the vegetables hold up well for three days. Reheat everything in a skillet with a splash of water to bring it back to life, and add fresh sauce if the leftovers seem dry.
Serving Suggestions
A squeeze of lime right before eating brightens the whole bowl and cuts through the richness of the teriyaki. I like serving it with a cold glass of iced green tea or, if I'm feeling fancy, a slightly sweet Riesling that complements the maple in the sauce. Sometimes I'll add a handful of chopped roasted cashews on top for extra crunch and a bit of indulgence.
- Serve with chopsticks and small bowls of extra teriyaki on the side for people who like it saucier.
- Pair with a simple cucumber salad dressed in rice vinegar for a cool contrast.
- Leftovers make excellent lunch bowls, especially if you pack the sauce separately to keep everything fresh.
Save This bowl has become my go to whenever I need something nourishing that doesn't require much thought. It's colorful, satisfying, and always disappears faster than I expect.
Recipe Guide
- → What vegetables work best in this bowl?
Bell peppers, broccoli florets, snap peas, and red onions provide excellent crunch and color. You can also add mushrooms, zucchini, baby corn, or any vegetables that stir-fry well and maintain a tender-crisp texture.
- → How do I get crispy tofu?
Press your tofu to remove excess moisture, then coat cubes in cornstarch before frying. Use medium-high heat with enough oil to prevent sticking, and cook until golden brown on all sides, about 6–8 minutes total.
- → Can I make this gluten-free?
Simply substitute regular soy sauce with a certified gluten-free tamari or soy sauce alternative. Check all other ingredients, especially cornstarch brands, to ensure they meet your dietary needs.
- → How should I store leftovers?
Store quinoa, vegetables, and tofu separately in airtight containers in the refrigerator for up to 3–4 days. Keep the teriyaki sauce in a separate jar. Reheat components gently and add fresh sauce before serving.
- → What other proteins can I use?
Tempeh and edamame are excellent plant-based alternatives that absorb the teriyaki flavors beautifully. You can also use pan-fried chickpeas or seared edamame beans for different textures and protein profiles.
- → Can I prepare components ahead?
Yes! Cook quinoa up to 2 days ahead and store refrigerated. Chop vegetables and prepare the teriyaki sauce 1–2 days in advance. Fry tofu just before assembling for optimal crispiness.