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Sesame Quinoa Bowl

Test Description
Sesame Quinoa Bowl


  1. Heat the oven to 400°F.
  2. To make the sauce, whisk together all of the ingredients in a medium-sized bowl.
  3. Pour 1 cup of the sauce into a gallon sized plastic bag.
  4. Add the tofu to the bag. Seal the bag and gently shake bag to coat the tofu.
  5. Lay flat in the fridge to marinate for at least 20 minutes or up to an hour, flipping halfway through.
  6. Fill a wok or pot ¾ full with well-salted hot water and salt.
  7. Bring to a boil.
  8. Prepare an ice bath for the vegetables by filling a large bowl with cold water and ice cubes.
  9. Add the chopped carrots to the boiling water.
  10. Around 30 seconds later, add the chopped broccoli.
  11. After another 15-20 seconds, scoop the vegetables out of the water using a large mesh spoon and place them in the ice bath to stop the cooking process.
  12. After around 5 minutes in the ice bath, remove the vegetables and drain on a kitchen towel.
  13. Line a rimmed baking sheet with parchment paper.
  14. Remove tofu sticks from the bag, shake off the excess marinade and arrange them in a single layer on the baking sheet.
  15. Pour the marinade into a small bowl or cup and set aside.
  16. Bake tofu sticks for 25-30 minutes, flipping them once halfway through cooking. Once finished, let cool to the touch and chop sticks into small pieces or crumbles.
  17. Into a medium, saucepan, combine the quinoa and water and bring to a boil.
  18. Reduce the heat to simmer, cover and cook for 15 minutes.
  19. Remove from the heat, fluff gently to release steam and spread out onto a dinner plate so the quinoa doesn’t keep cooking and turn mushy.
  20. In a wok or large skillet, heat the vegetable oil over medium high heat.
  21. Add the shallots and stir them around for 1 minute.
  22. Then add the broccoli and carrot mixture. Stir for another minute and add the mushrooms and a couple spoonfuls of the sauce.
  23. Mix vegetables and sauce around for around 2 minutes, stirring frequently.
  24. Add the tofu and a spoonful of sauce.
  25. Stir and begin adding the quinoa ¾ cup at a time, mixing frequently.
  26. Add 1-2 spoonfuls of sauce at a time until all the quinoa and sauce are incorporated into the vegetables and tofu.
  27. Remove from heat and mix in the sesame seeds.


  • For the sauce:
  • 1/3 cup tamari
  • 1/3 cup Wholesome! Organic Sucanat
  • 2 tsp Wholesome! Organic Molasses
  • 1/3 cup water
  • 1/3 cup vegetable oil
  • 1 tbsp rice wine vinegar or rice vinegar
  • 2 tsp ground ginger
  • 2 tsp garlic powder Sriracha or other red chili sauce, to taste
  • For the vegetables, tofu and quinoa:
  • 1½ cups quinoa, rinsed and drained
  • 2½ cups water
  • 3-4 shallots, thinly sliced
  • 2 carrots, peeled and chopped into ¼-inch cubes
  • 5-6 mushroom caps, wiped clean and chopped into ¼-inch chunks
  • ¼-½ head of broccoli, chopped into ¼ inch chunks1 pound extra firm tofu (pressed if desired), sliced into ¾-inch sticks
  • 1 tbsp sesame seeds
  • Around 2 tsp vegetable oil