A quinoa bowl is something I like to make when I have leftover cooked quinoa in my fridge. I like how easy and quick it is to make and how healthy it feels when I chow down bite after colorful bite. It’s so versatile and can be topped with as little or as many ingredients as you like. My quinoa bowl recipe comes with spicy pan fried tofu, nuts, veggies, and a tangy apple.
About this recipe
Any type of quinoa (red, white, black, fresh, day old, 2 days old) can be used to make this quinoa bowl. When it comes to following rules, I keep them to a minimum because the fun part of making a quinoa bowl is in its versatility. The concept is basically the same as a rice bowl – place grains or seeds in a bowl and top with various toppings. The only rule I stick to when making a quinoa bowl is that the flavors of the toppings should blend well with each other. Other than, have fun with it!
Table of contents
Ingredients
- Quinoa: As I previously mentioned, you can use any type of quinoa, and the quinoa doesn’t have to be freshly made either. But when serving it it should be warm or room temperature.
- Cucumber: English cucumber, kirby, or Japanese cucumber, are the best ones for quinoa bowls. That’s because they are crunchier, less watery, and have smaller seeds.
- Baby spinach: I love adding shredded spinach to my bowls because they add color and a mild grassy taste. But feel free to use regular spinach, kale, or lettuce. Any type of greens will do.
- Bell pepper: Preferably red, orange, or yellow bell peppers, because they are sweeter. But if you like green better, use that instead.
- Kimchi: Choose your favorite kimchi for this recipe because it will be one of the main flavors of the bowl. If you are not too familiar with the different kinds of kimchi I would recommend using one that’s made with napa cabbage and that’s on the salty and spicy side (some of them can be strangely bland and watery). My favorite brands for a punchy kimchi are Jongga or Sunja. Or, make it from scratch using my vegan kimchi recipe.
- Apple: Rather than picking an apple that’s on the sweet side, choose one that’s a mix of tangy and sweet, and with a nice crisp bite. My two favorites are Honeycrisp and Sun Fuji (not to be mistaken with Fuji).
- Cashew nuts: Salted cashew nuts, walnuts, or pumpkin seeds, for a little crunch and nuttiness.
- Cilantro: Don’t hold back on cilantro if you love it as much as I do! The combination of citrusy cilantro and spicy tofu gives this quinoa bowl a classic Southeast Asian flavor that I can’t get enough of.
- Tofu: Use firm or extra firm tofu so the cubes hold their shape when they are pan fried. Tofu cutlets can also be used for this dish.
- Spicy tofu sauce: A mix of soy sauce, rice vinegar, tobanjan, water, and sesame oil. The result is a sauce that’s a little sour, spicy, nutty, and full of umami.
Alternative Ingredients
If you don’t like or cannot eat or find some of the ingredients listed above, here are some alternatives you can use:
- If you don’t like cucumber: Use chopped celery, cooked green beans, or zucchini.
- Instead of kimchi: Use another pickled vegetable or a hot sauce.
- If you don’t like apples: Use pineapple, mango, or a pear.
- If you are allergic to nuts: Use pumpkin seeds, roasted chickpeas, or sunflower seeds.
- If you don’t like cilantro: Use another herb such as basil or dill.
Making The Sauce
Scroll down to the recipe card for the full recipe.
- Only one step is needed to make the sauce. Place all the ingredients in a bowl and whisk to combine.
Making The Tofu
- Start by wrapping the block of tofu in paper towels and leave it for a few minutes so it has time to let out some water.
- Unwrap it and cut the block into bite size cubes.
- Heat up a deep skillet and add some oil. Add the tofu cubes and pan fry them until they are golden brown on all sides.
- Turn the heat to low and add the sauce to the skillet. Toss the tofu until each cube is evenly coated with the sauce.
- Turn the heat off and transfer the tofu to a plate.
Putting The Quinoa Bowl Together
- Split the quinoa between two serving bowls.
- Top with the cucumber, baby spinach, bell pepper, kimchi, apple, and cashews.
- Finally, put the tofu in center of the bowl and add the cilantro. Serve immediately.
For The Best And Fluffiest Quinoa
Use anywhere between 1 ½ cup to 1 ¾ cup of water for every cup of quinoa you cook. You can check my guide on how to cook quinoa for basic guidelines.
Most recipes will tell you to use 2 cups of water for every cup of quinoa you make. Every time I make it that way I end up with quinoa that’s a bit too mushy for me. By using a little less water I have found that my quinoa always comes out perfect! It’s much lighter and fluffier.
Storage And Reheating
Storing in the fridge: The best way to save this quinoa bowl is to separate the toppings from the quinoa since quinoa absorbs liquid and may get mushy. If you can, separate the toppings from the quinoa in separate storage containers and refrigerate for up to 2 days. If the toppings are all mixed in, put plastic wrap over the quinoa bowl and refrigerate for up to 1 day.
Best way to reheat this meal: I don’t recommend reheating the toppings because all of them taste better when eaten cold or at room temperature. But I do recommend reheating the quinoa so that the texture of the grains can soften a little. If you can, reheat the quinoa in the microwave on high for 30 to 45 seconds. We don’t want the quinoa to be hot! Room temperature is the best temp for this bowl. Or if you can’t, go ahead and eat it out of the fridge, cold.
What To Serve With This Quinoa Bowl
This spicy tofu quinoa bowl is a pretty filling dish so not a lot of sides need to be served with it. Honestly, most quinoa recipes, including this edamame quinoa salad and detox quinoa salad, are enough to keep me full for a few hours. But, I always like to add small sides to make dinner more fun and interesting. Some of my favorites sides to pair with this bowl are:
- Nasu dengaku (Japanese eggplant with sweet miso glaze)
- Eggplant miso soup
- Chinese tea eggs
- Edamame with soy and sesame sauce
Other tofu recipes you might like to try: General tso tofu, sweet and sour 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.
Other Colorful Bowls To Try
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Spicy Tofu Quinoa Bowl
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main
- Method: Skillet
- Cuisine: Korean
- Diet: Vegan
Description
A colorful quinoa bowl recipe with spicy pan fried tofu, nuts, veggies, apple, kimchi, and cilantro.
Ingredients
- 3 cups cooked quinoa, room temperature or warmer
- 1/2 English cucumber, diced
- 1 cup baby spinach, chopped
- 1 red or yellow bell pepper, cored and slice into strips
- 1/2 cup kimchi, chopped
- 1 red apple such as Honeycrisp, cored and chopped
- 1/4 cup cashew nuts
- 1/2 cup cilantro, chopped (optional)
Spicy Tofu
- 1/2 block extra firm tofu (about 7 ounces)
- 1 tablespoon neutral oil such as vegetable oil or grapeseed oil
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons tobanjan
- 2 tablespoons water
- 1 teaspoon toasted sesame oil
- Salt and pepper, to taste
Instructions
- Prep the tofu: Drain the tofu and wrap it with a paper towel. Leave for 15 minutes. Slice the tofu into bite size cubes and set aside.
- Make the spicy tofu sauce: Add the soy sauce, rice vinegar, tobanjan, water, and toasted sesame oil to a bowl and mix well to combine. Set aside.
- Warm up the skillet: Heat up a skillet over medium high heat. When the skillet is hot, add the oil and swirl it to coat the surface evenly.
- Cook the tofu: Add the tofu and cook on each side for about 2-3 minutes, until golden brown.
- Add the sauce: Lower the heat to low and add the sauce. Quickly stir fry the tofu pieces to coat them evenly with the sauce. Turn the heat off and transfer the tofu to a plate.
- Make the quinoa bowls: Divide the quinoa among two serving bowls and top with cucumber, spinach, bell pepper, kimchi, apple, and cashews. Add the tofu last in the center and top with plenty of cilantro. Serve immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 712
- Sugar: 18.7g
- Sodium: 789mg
- Fat: 27.8g
- Saturated Fat: 8.6g
- Unsaturated Fat: 8.4g
- Trans Fat: 0g
- Carbohydrates: 90.4g
- Fiber: 14.7g
- Protein: 28.7
- Cholesterol: 0mg
