Asian Stir-Fry Quinoa Bowl Recipe

Name: Asian Stir-Fry Quinoa Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces extra-firm tofu; 2 tablespoons toasted sesame oil, divided; 1 cup (1-inch) slices green onions; 1 tablespoon minced fresh ginger; 5 ounces thinly sliced shiitake mushroom caps; 5 garlic cloves, thinly sliced; 1 red bell pepper, thinly sliced; 3 tablespoons lower-sodium soy sauce, divided; 2 tablespoons rice vinegar, divided; 1/4 teaspoon kosher salt; 2 cups cooked quinoa; 2 cups thinly sliced napa cabbage; 1/4 cup chopped fresh cilantro; 1/2 teaspoon sugar

Servings: persons

8 ounces extra-firm tofu
2 tablespoons toasted sesame oil, divided
1 cup (1-inch) slices green onions
1 tablespoon minced fresh ginger
5 ounces thinly sliced shiitake mushroom caps
5 garlic cloves, thinly sliced
1 red bell pepper, thinly sliced
3 tablespoons lower-sodium soy sauce, divided
2 tablespoons rice vinegar, divided
1/4 teaspoon kosher salt
2 cups cooked quinoa
2 cups thinly sliced napa cabbage
1/4 cup chopped fresh cilantro
1/2 teaspoon sugar

1
Arrange tofu on several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 15 minutes. Cut into 1/2-inch-thick cubes.
2
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; saute 4 minutes or until browned. Place tofu in a bowl. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add onions and next 4 ingre-dients (through bell pepper); stir-fry 4 minutes or just until tender. Add 2 tablespoons soy sauce, 1 tablespoon vinegar, and salt; cook 30 seconds. Add mushroom mixture to tofu.
3
Stir in remaining 1 tablespoon soy sauce, remaining 1 tablespoon vinegar, quinoa, cabbage, cilantro, and sugar. Toss well to combine.
4
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308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces extra-firm tofu, 2 tablespoons toasted sesame oil, divided, 1 cup (1-inch) slices green onions, 1 tablespoon minced fresh ginger, and more.

Yes, Asian Stir-Fry Quinoa Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Stir-Fry Quinoa Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions