Cuisine: Japanese-Inspired Vegan
Servings: 4-6

Ingredients

• 1 cup cooked quinoa
• 1/2 cup firm tofu, cut into small cubes
• 1/4 cup teriyaki sauce (see below)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1/4 cup chopped scallions
• 2 tablespoons sesame oil
• Salt and pepper to taste

Instructions

1. Cook the quinoa according to package instructions.
2. In a small bowl, whisk together the teriyaki sauce ingredients (see below).
3. Add the tofu cubes to the marinade and let it sit for at least 30 minutes, or up to several hours in the refrigerator.
4. Preheat a non-stick skillet or grill pan over medium-high heat.
5. Remove the tofu from the marinade and cook until golden brown, about 3-4 minutes per side.
6. Add the onion, garlic, broccoli, bell peppers, and scallions to the skillet and cook until the vegetables are tender, about 5-7 minutes.
7. In a small bowl, whisk together the sesame oil and soy sauce.
8. Pour the sesame oil mixture over the cooked quinoa and toss to coat.
9. Assemble the bowls by placing the cooked tofu on top of the quinoa and surrounding with the caramelized vegetables.

Teriyaki Sauce

• 1/2 cup soy sauce
• 1/4 cup sake (or dry white wine)
• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1 teaspoon grated ginger
• 1 teaspoon garlic, minced

Whisk together the soy sauce, sake, maple syrup, rice vinegar, grated ginger, and garlic until smooth and adjust seasoning as needed.

Matching Wines

Pinot Grigio: A crisp and refreshing Italian white wine that complements the sweet and savory flavors of the dish. 

Riesling: A dry and citrusy German white wine that adds a fun and zesty twist to the dish.

Sparkling Sake: For a more authentic Japanese experience, try pairing with a sparkling sake for a celebratory toast!