Crispy baked tofu with spiralized vegetables, mango, and homemade teriyaki sauce over fluffy quinoa.
# What You Need:
→ Protein
01 - 14 oz extra-firm tofu, pressed and cubed (or 14 oz boneless, skinless chicken breast, cut into cubes)
02 - 2 tbsp cornstarch
03 - 1 tbsp olive oil
→ Grains
04 - 1 cup quinoa, rinsed
05 - 2 cups water or vegetable broth
→ Vegetables & Fruit
06 - 2 medium zucchini, spiralized
07 - 2 medium carrots, spiralized
08 - 1 ripe mango, peeled and diced
09 - 2 spring onions, thinly sliced
10 - 1 tbsp sesame seeds (optional)
→ Teriyaki Sauce
11 - 1/4 cup gluten-free soy sauce or tamari
12 - 2 tbsp maple syrup or honey
13 - 1 tbsp rice vinegar
14 - 2 tsp toasted sesame oil
15 - 2 tsp fresh ginger, grated
16 - 2 cloves garlic, minced
17 - 1 tbsp cornstarch mixed with 2 tbsp water
# How-To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss tofu or chicken cubes with cornstarch and olive oil. Arrange in a single layer on the baking sheet.
03 - Bake for 25-30 minutes, flipping halfway, until tofu is golden and crisp or chicken is cooked through and lightly browned.
04 - Rinse quinoa under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork.
05 - Spiralize zucchini and carrots. Set aside.
06 - In a small saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. Bring to a gentle simmer. Stir in the cornstarch slurry and cook until thickened, about 1-2 minutes. Remove from heat.
07 - Divide quinoa among bowls. Top with spiralized vegetables, baked tofu or chicken, mango, and spring onions. Drizzle with teriyaki sauce and sprinkle with sesame seeds if using.
08 - Serve immediately.
