A quinoa bowl is one thing I wish to make when I’ve leftover cooked quinoa in my fridge. I like how straightforward and fast it’s to make and the way wholesome it feels after I chow down chunk after colourful chunk. It’s so versatile and may be topped with as little or as many substances as you want. My quinoa bowl recipe comes with spicy pan fried tofu, nuts, veggies, and a tangy apple.
About this recipe
Any kind of quinoa (pink, white, black, recent, day previous, 2 days previous) can be utilized to make this quinoa bowl. Relating to following guidelines, I hold them to a minimal as a result of the enjoyable a part of making a quinoa bowl is in its versatility. The idea is principally the identical as a rice bowl – place grains or seeds in a bowl and high with numerous toppings. The one rule I follow when making a quinoa bowl is that the flavors of the toppings ought to mix properly with one another. Aside from, have enjoyable with it!
Elements
- Quinoa: As I beforehand talked about, you should use any kind of quinoa, and the quinoa doesn’t must be freshly made both. However when serving it it ought to be heat or room temperature.
- Cucumber: English cucumber, kirby, or Japanese cucumber, are one of the best ones for quinoa bowls. That’s as a result of they’re crunchier, much less watery, and have smaller seeds.
- Child spinach: I really like including shredded spinach to my bowls as a result of they add colour and a gentle grassy style. However be happy to make use of common spinach, kale, or lettuce. Any kind of greens will do.
- Bell pepper: Ideally pink, orange, or yellow bell peppers, as a result of they’re sweeter. However in the event you like inexperienced higher, use that as a substitute.
- Kimchi: Select your favourite kimchi for this recipe as a result of will probably be one of many principal flavors of the bowl. If you’re not too aware of the totally different sorts of kimchi I might suggest utilizing one which’s made with napa cabbage and that’s on the salty and spicy facet (a few of them may be surprisingly bland and watery). My favourite manufacturers for a punchy kimchi are Jongga or Sunja. Or, make it from scratch utilizing my vegan kimchi recipe.
- Apple: Quite than choosing an apple that’s on the candy facet, select one which’s a mixture of tangy and candy, and with a pleasant crisp chunk. My two favorites are Honeycrisp and Solar Fuji (to not be mistaken with Fuji).
- Cashew nuts: Salted cashew nuts, walnuts, or pumpkin seeds, for just a little crunch and nuttiness.
- Cilantro: Don’t maintain again on cilantro in the event you adore it as a lot as I do! The mix of citrusy cilantro and spicy tofu provides this quinoa bowl a traditional Southeast Asian taste that I can’t get sufficient of.
- Tofu: Use agency or additional agency tofu so the cubes maintain their form when they’re pan fried. Tofu cutlets will also be used for this dish.
- Spicy tofu sauce: A mixture of soy sauce, rice vinegar, tobanjan, water, and sesame oil. The result’s a sauce that’s just a little bitter, spicy, nutty, and filled with umami.
Different Elements
In the event you don’t like or can’t eat or discover among the substances listed above, listed below are some alternate options you should use:
- In the event you don’t like cucumber: Use chopped celery, cooked inexperienced beans, or zucchini.
- As an alternative of kimchi: Use one other pickled vegetable or a scorching sauce.
- In the event you don’t like apples: Use pineapple, mango, or a pear.
- If you’re allergic to nuts: Use pumpkin seeds, roasted chickpeas, or sunflower seeds.
- In the event you don’t like cilantro: Use one other herb similar to basil or dill.
Making The Sauce
Scroll all the way down to the recipe card for the complete recipe.
- Just one step is required to make the sauce. Place all of the substances in a bowl and whisk to mix.
Making The Tofu
- Begin by wrapping the block of tofu in paper towels and depart it for a couple of minutes so it has time to let loose some water.
- Unwrap it and lower the block into chunk measurement cubes.
- Warmth up a deep skillet and add some oil. Add the tofu cubes and pan fry them till they’re golden brown on all sides.
- Flip the warmth to low and add the sauce to the skillet. Toss the tofu till every dice is evenly coated with the sauce.
- Flip the warmth off and switch the tofu to a plate.
Placing The Quinoa Bowl Collectively
- Break up the quinoa between two serving bowls.
- Prime with the cucumber, child spinach, bell pepper, kimchi, apple, and cashews.
- Lastly, put the tofu in heart of the bowl and add the cilantro. Serve instantly.
For The Finest And Fluffiest Quinoa
Use anyplace between 1 ½ cup to 1 ¾ cup of water for each cup of quinoa you cook dinner. You’ll be able to test my information on cook dinner quinoa for primary tips.
Most recipes will inform you to make use of 2 cups of water for each cup of quinoa you make. Each time I make it that approach I find yourself with quinoa that’s a bit too mushy for me. By utilizing rather less water I’ve discovered that my quinoa all the time comes out excellent! It’s a lot lighter and fluffier.
Storage And Reheating
Storing within the fridge: One of the best ways to save lots of this quinoa bowl is to separate the toppings from the quinoa since quinoa absorbs liquid and should get mushy. In the event you can, separate the toppings from the quinoa in separate storage containers and refrigerate for as much as 2 days. If the toppings are all blended in, put plastic wrap over the quinoa bowl and refrigerate for as much as 1 day.
Finest technique to reheat this meal: I don’t suggest reheating the toppings as a result of all of them style higher when eaten chilly or at room temperature. However I do suggest reheating the quinoa in order that the feel of the grains can soften just a little. In the event you can, reheat the quinoa within the microwave on excessive for 30 to 45 seconds. We don’t need the quinoa to be scorching! Room temperature is one of the best temp for this bowl. Or in the event you can’t, go forward and eat it out of the fridge, chilly.
What To Serve With This Quinoa Bowl
This spicy tofu quinoa bowl is a reasonably filling dish so not a variety of sides have to be served with it. Truthfully, most quinoa recipes, together with this edamame quinoa salad and detox quinoa salad, are sufficient to maintain me full for a number of hours. However, I all the time like so as to add small sides to make dinner extra enjoyable and attention-grabbing. A few of my favorites sides to pair with this bowl are:
Different tofu recipes you would possibly wish to attempt: Basic tso tofu, candy and bitter tofu, honey sriracha tofu, pan fried tofu with gochujang, air fryer tofu with teriyaki sauce, southwestern baked tofu steaks, kimchi jjigae, hiyayakko, tofu patties, tofu katsu.
Different Colourful Bowls To Attempt
Did you want this recipe? Are there adjustments you made that you just want to share? Share your suggestions and suggestions within the feedback part under!
Description
A colourful quinoa bowl recipe with spicy pan fried tofu, nuts, veggies, apple, kimchi, and cilantro.
- Prep the tofu: Drain the tofu and wrap it with a paper towel. Depart for quarter-hour. Slice the tofu into chunk measurement cubes and put aside.
- Make the spicy tofu sauce: Add the soy sauce, rice vinegar, tobanjan, water, and toasted sesame oil to a bowl and blend properly to mix. Put aside.
- Heat up the skillet: Warmth up a skillet over medium excessive warmth. When the skillet is scorching, add the oil and swirl it to coat the floor evenly.
- Cook dinner the tofu: Add the tofu and cook dinner on either side for about 2-3 minutes, till golden brown.
- Add the sauce: Decrease the warmth to low and add the sauce. Rapidly stir fry the tofu items to coat them evenly with the sauce. Flip the warmth off and switch the tofu to a plate.
- Make the quinoa bowls: Divide the quinoa amongst two serving bowls and high with cucumber, spinach, bell pepper, kimchi, apple, and cashews. Add the tofu final within the heart and high with loads of cilantro. Serve instantly.
Diet
- Serving Measurement: 1 serving
- Energy: 712
- Sugar: 18.7g
- Sodium: 789mg
- Fats: 27.8g
- Saturated Fats: 8.6g
- Unsaturated Fats: 8.4g
- Trans Fats: 0g
- Carbohydrates: 90.4g
- Fiber: 14.7g
- Protein: 28.7
- Ldl cholesterol: 0mg
