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Quinoa and Tofu Teriyaki Bowl
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 1 14-ounce block of firm tofu, drained and cubed
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons sesame oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- Sesame seeds and green onions for garnish
Instructions
- Rinse the quinoa in a fine mesh strainer and place in a saucepan with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, and minced garlic to make the teriyaki sauce.
- In another small bowl, mix the cornstarch and water to create a slurry. Set aside.
- In a large skillet, heat the sesame oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside.
- In the same skillet, add the sliced bell pepper, broccoli, and shredded carrots. Cook for 3-4 minutes until the vegetables are tender-crisp.
- Return the tofu to the skillet and pour the teriyaki sauce over the tofu and vegetables. Stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens and coats the tofu and vegetables.
- To assemble the bowls, divide the cooked quinoa among 4 bowls and top with the tofu and vegetable teriyaki mixture. Garnish with sesame seeds and sliced green onions. Enjoy!
The Quinoa and Tofu Teriyaki Bowl has a rich history that combines the ancient Andean grain, quinoa, with the traditional Japanese teriyaki sauce. This fusion dish originated in the health-conscious kitchens of California in the 1980s, where chefs sought to create a nutritious and flavorful meal. The dish gained popularity for its high protein content and delicious umami flavors. Today, it can be found in trendy vegan and Asian fusion restaurants across the United States. The key to a perfect Quinoa and Tofu Teriyaki Bowl lies in the balance of the sweet and savory teriyaki sauce and the texture of the crispy tofu. For a unique twist, some chefs incorporate seasonal vegetables or substitute quinoa with brown rice. The best versions of this dish can be found in vibrant, health-focused eateries in cities like Los Angeles and San Francisco.
35 min
4
380 calories
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