Ingredients
Scale
*for the teriyaki sauce*
- Click the link above for the recipe.
*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 tbsp cornstarch (as needed)
- 2 medium carrot (sliced)
- 2 baby bok choy (chopped)
- 1 cup sliced mushrooms
- 2 cups broccoli florets
- 2–3 tbsp 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 tbsp 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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main