A quinoa bowl is one thing I prefer to make when I’ve leftover cooked quinoa in my fridge. I like how simple 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 could be topped with as little or as many elements 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 (purple, white, black, contemporary, day previous, 2 days previous) can be utilized to make this quinoa bowl. In relation to following guidelines, I maintain them to a minimal as a result of the enjoyable a part of making a quinoa bowl is in its versatility. The idea is mainly the identical as a rice bowl – place grains or seeds in a bowl and prime with numerous toppings. The one rule I keep on with when making a quinoa bowl is that the flavors of the toppings ought to mix properly with one another. Apart from, have enjoyable with it!
Elements
- Quinoa: As I beforehand talked about, you need to use any kind of quinoa, and the quinoa doesn’t must be freshly made both. However when serving it it must be heat or room temperature.
- Cucumber: English cucumber, kirby, or Japanese cucumber, are the very 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 shade 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 purple, orange, or yellow bell peppers, as a result of they’re sweeter. However if you happen to like inexperienced higher, use that as an alternative.
- Kimchi: Select your favourite kimchi for this recipe as a result of it is going to be one of many important flavors of the bowl. In case you are not too conversant in the totally different sorts of kimchi I might advocate utilizing one which’s made with napa cabbage and that’s on the salty and spicy facet (a few of them could 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: Relatively than selecting 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 a bit crunch and nuttiness.
- Cilantro: Don’t maintain again on cilantro if you happen to find it irresistible as a lot as I do! The mixture of citrusy cilantro and spicy tofu offers this quinoa bowl a traditional Southeast Asian taste that I can’t get sufficient of.
- Tofu: Use agency or further agency tofu so the cubes maintain their form when they’re pan fried. Tofu cutlets may 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 a bit bitter, spicy, nutty, and filled with umami.
Various Elements
In case you don’t like or can’t eat or discover a number of the elements listed above, listed here are some options you need to use:
- In case 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 sizzling sauce.
- In case you don’t like apples: Use pineapple, mango, or a pear.
- In case you are allergic to nuts: Use pumpkin seeds, roasted chickpeas, or sunflower seeds.
- In case you don’t like cilantro: Use one other herb equivalent 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 elements 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 set free some water.
- Unwrap it and lower the block into chunk dimension 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 middle of the bowl and add the cilantro. Serve instantly.
For The Greatest And Fluffiest Quinoa
Use anyplace between 1 ½ cup to 1 ¾ cup of water for each cup of quinoa you prepare dinner. You possibly can test my information on how you can prepare dinner quinoa for fundamental pointers.
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 means 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 good! It’s a lot lighter and fluffier.
Storage And Reheating
Storing within the fridge: The easiest way to avoid wasting this quinoa bowl is to separate the toppings from the quinoa since quinoa absorbs liquid and should get mushy. In case 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.
Greatest technique to reheat this meal: I don’t advocate reheating the toppings as a result of all of them style higher when eaten chilly or at room temperature. However I do advocate reheating the quinoa in order that the feel of the grains can soften a bit. In case you can, reheat the quinoa within the microwave on excessive for 30 to 45 seconds. We don’t need the quinoa to be sizzling! Room temperature is the very best temp for this bowl. Or if you happen to 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 fairly filling dish so not a whole lot of sides should 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 just a few 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 may prefer to strive: Normal 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 ideas and proposals 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 dimension 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 sizzling, add the oil and swirl it to coat the floor evenly.
- Prepare dinner the tofu: Add the tofu and prepare dinner on both sides for about 2-3 minutes, till golden brown.
- Add the sauce: Decrease the warmth to low and add the sauce. Shortly 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 prime with cucumber, spinach, bell pepper, kimchi, apple, and cashews. Add the tofu final within the middle and prime with loads of cilantro. Serve instantly.
Diet
- Serving Dimension: 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
