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Teriyaki Tofu Bowl ... a delicious, easy recipe that's packed with veggies and lots of flavor! You are going to love this easy vegetarian bowl recipe. It starts with a quinoa base and features tasty tofu, yummy sauteed peppers, sweet pineapple, and protein packed edamame, and it's finished with a mouthwatering soy based homemade teriyaki sauce that's so simple to make! | Hello Little Home

Teriyaki Tofu Bowl

Treat yourself to this veggie and flavor-packed Teriyaki Tofu Bowl!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Japanese
Servings: 4 bowls
Calories: 560kcal
Author: Ginnie

Ingredients

For Bowl:

  • 1 cup quinoa
  • ½ teaspoon salt
  • 3 teaspoons extra virgin olive oil, divided
  • 2 (6-ounce) packages baked tofu, cubed
  • 3 bell peppers, sliced
  • 1 cup frozen edamame (the shelled kind)

For Teriyaki Sauce:

  • 1 tablespoon sesame oil
  • 2 teaspoon grated ginger
  • 1 large garlic clove, minced
  • ¼ cup + 2 tablespoons soy sauce
  • 3 tablespoons pineapple juice (from canned pineapple)
  • 2 tablespoons packed brown sugar
  • 1 tablespoon rice vinegar
  • ½ tablespoon corn starch

For Serving:

  • 1 (20-ounce) can sliced pineapple (packed in juice, not heavy syrup)
  • 2 tablespoons chopped cilantro

Instructions

Prepare the bowl:

  • Combine the quinoa, salt, and 2 cups water in a medium saucepan.
  • Bring water to a boil, then reduce heat to low and cover pot. Cook until quinoa is tender and has absorbed the water, about 15 to 20 minutes.
  • While the quinoa is cooking, heat 2 tsp. olive oil in a large skillet over medium-high heat.
  • Add tofu to skillet and cook until lightly browned, stirring frequently, about 5 minutes.
  • Transfer tofu to a small bowl. Set aside.
  • Return pan to heat and add remaining tsp. olive oil.
  • Add peppers to pan and season with salt to taste. Cook, stirring frequently, until lightly charred on edges.
  • While the peppers are cooking, place the edamame in a small microwavable container. Cover and microwave just until hot, about 2 to 3 minutes. Set aside.

Prepare teriyaki sauce:

  • While peppers are cooking, heat sesame oil in a small saucepan or skillet over medium heat.
  • Add ginger and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
  • Stir soy sauce, pineapple juice, brown sugar, and rice vinegar into garlic.
  • Cook, stirring frequently, until sugar is dissolved.
  • Remove about a tablespoon of sauce from pan; combine it with cornstarch in a small bowl, mixing until smooth.
  • Whisk cornstarch mixture into sauce and cook until thickened. Remove from heat and set aside.

Assemble bowl:

  • Cut 4 pineapple slices into chunks. (Reserve the rest for another use.)
  • When everything is ready, divide quinoa between four shallow bowls. Top with tofu, peppers, edamame, and pineapple chunks.
  • Drizzle bowls with teriyaki sauce and sprinkle with cilantro, then serve immediately. Enjoy!

Nutrition

Calories: 560kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!