Orange Ginger Tofu Power Bowl: 20‑Minute Protein Punch

This vibrant orange‑ginger tofu quinoa bowl brings a burst of flavor and plant‑based protein to your table in just 20 minutes. It’s a perfect solution for weeknight meals or a grab‑and‑go lunch. The sweet‑spicy glaze, crisp veggies, and fluffy quinoa create a satisfying harmony of textures.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups water
• 14 oz extra‑firm tofu, pressed and cubed
• 2 tbsp sesame oil
• 1 cup shredded carrots
• 1 cup snap peas, trimmed
• 1 red bell pepper, thinly sliced
• 1 tbsp fresh ginger, minced
• 2 garlic cloves, minced
• 1/4 cup soy sauce
• 2 tbsp honey or maple syrup
• 1 tbsp sriracha (adjust to taste)
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 2 green onions, chopped
• Fresh cilantro leaves, for garnish

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and set aside.
2. While quinoa cooks, heat 2 tbsp sesame oil in a large skillet over medium‑high heat.
3. Add tofu cubes to the skillet, searing until golden brown on all sides (~8 minutes). Remove tofu and set aside.
4. In the same skillet, add minced ginger and garlic; sauté for 30 seconds until fragrant.
5. Add carrots, snap peas, and bell pepper to the skillet, cooking for 4–5 minutes until just tender but still crisp.
6. Whisk together soy sauce, honey, sriracha, and rice vinegar in a small bowl. Pour the sauce over the vegetables and stir to coat.
7. Return the golden tofu to the skillet, toss to combine, and cook for an additional 2 minutes to meld flavors.
8. Serve the warm tofu‑vegetable mixture over a bed of fluffy quinoa. Sprinkle toasted sesame seeds, chopped green onions, and fresh cilantro for a burst of freshness.
9. Optional: Drizzle a splash of extra sesame oil or add a few lime wedges for brightness.

Chef's Note

Press the tofu under a heavy pan or with paper towels for at least 15 minutes to remove excess moisture. This step yields crisper cubes and a better sauce coating.

Make-Ahead Tips

Store the cooked quinoa and tofu‑vegetable mixture separately in airtight containers. Reheat in the microwave for 2–3 minutes or re‑warm on the stovetop before serving. The dish keeps well for up to 3 days in the refrigerator.

Substitutions

Swap tofu for tempeh or seared tofu for extra protein.,Use brown rice or farro instead of quinoa.,Replace honey with agave syrup or additional maple syrup for a vegan version.,Reduce sriracha for a milder sauce; omit for a low‑heat option.