Crispy baked tofu over fluffy quinoa with spiralized vegetables, fresh mango, and homemade gluten-free teriyaki sauce.
# 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 tablespoons cornstarch
03 - 1 tablespoon olive oil
→ Grains
04 - 1 cup quinoa, rinsed
05 - 2 cups water or vegetable broth
→ Vegetables and 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 tablespoon sesame seeds, optional
→ Teriyaki Sauce
11 - 1/4 cup gluten-free soy sauce or tamari
12 - 2 tablespoons maple syrup or honey
13 - 1 tablespoon rice vinegar
14 - 2 teaspoons toasted sesame oil
15 - 2 teaspoons fresh ginger, grated
16 - 2 cloves garlic, minced
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water
# How-To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss tofu cubes or chicken cubes with cornstarch and olive oil. Arrange in a single layer on the prepared baking sheet.
03 - Bake for 25 to 30 minutes, flipping halfway through, 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 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, approximately 1 to 2 minutes. Remove from heat.
07 - Divide cooked quinoa among serving bowls. Top with spiralized vegetables, baked protein, diced mango, and spring onions. Drizzle with teriyaki sauce and sprinkle with sesame seeds if desired.
08 - Serve immediately while warm.
