Save My spiralizer sat in the cupboard for months before I finally pulled it out on a rainy Tuesday, determined to use it for something other than zucchini noodles. I had leftover quinoa, a block of tofu that needed using, and a mango that was just perfect. What started as a fridge-clearing experiment turned into one of those meals that made me pause mid-bite, fork in the air, realizing I'd stumbled onto something really good. The combination of crispy tofu, sweet mango, and that glossy homemade teriyaki sauce felt like the kind of bowl you'd pay too much for at a trendy lunch spot, except I was standing in my kitchen in pajama pants.
I made this for a friend who'd just moved into a new apartment and didn't have much in her pantry yet. She watched me spiralize the zucchini with wide eyes, convinced it was some complicated technique, but laughed when I handed her the tool and she got the hang of it in seconds. We sat on her living room floor, balancing bowls on our knees, and she said it tasted like the kind of meal that makes you feel like you have your life together. I think about that every time I make it now.
Ingredients
- Extra-firm tofu or chicken breast: Extra-firm tofu holds its shape beautifully when baked and gets crispy edges, while chicken offers a heartier option if you're feeding meat eaters.
- Cornstarch: This is the secret to getting that golden, crispy exterior on your protein without deep frying.
- Quinoa: Fluffy, nutty, and filling, quinoa soaks up the teriyaki sauce like a dream and adds protein to every bite.
- Spiralized zucchini and carrots: These add color, crunch, and a fun twisty texture that makes the bowl feel playful and fresh.
- Ripe mango: The sweetness cuts through the savory elements and adds a juicy pop that balances everything.
- Gluten-free soy sauce or tamari: Tamari has a deeper, slightly richer flavor than regular soy sauce and keeps the dish gluten-free.
- Maple syrup: It brings a mellow sweetness to the teriyaki that honey can't quite match, though honey works if that's what you have.
- Toasted sesame oil: A little goes a long way, adding a warm, nutty aroma that makes the sauce smell like something from a restaurant kitchen.
- Fresh ginger and garlic: These two together create the aromatic backbone of the teriyaki sauce and fill your kitchen with the best smell.
- Spring onions and sesame seeds: The final flourish that adds a bit of sharpness and crunch to tie everything together.
Instructions
- Prep the Oven and Protein:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to keep cleanup easy. Toss your tofu or chicken cubes with cornstarch and olive oil until every piece is lightly coated, then spread them out in a single layer so they crisp up instead of steaming.
- Bake Until Golden:
- Slide the tray into the oven and bake for 25 to 30 minutes, flipping halfway through so all sides get crispy. You'll know it's ready when the tofu is golden and firm or the chicken is cooked through with lightly browned edges.
- Cook the Quinoa:
- Rinse your quinoa under cold water to remove any bitterness, then combine it with water or broth in a saucepan. Bring it to a boil, reduce the heat, cover, and let it simmer for 15 minutes until fluffy and tender.
- Spiralize the Vegetables:
- Run your zucchini and carrots through a spiralizer or use a julienne peeler to create long, noodle-like strands. Set them aside raw, they'll soften slightly when the warm ingredients hit them in the bowl.
- Make the Teriyaki Sauce:
- Combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a small saucepan over medium heat. Once it begins to simmer, stir in the cornstarch slurry and cook for a minute or two until the sauce thickens and coats the back of a spoon.
- Assemble the Bowls:
- Divide the quinoa among four bowls, then arrange spiralized veggies, your crispy protein, mango chunks, and spring onions on top. Drizzle generously with teriyaki sauce and finish with a sprinkle of sesame seeds if you like.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a catering company. I laughed and told them it took less than an hour, and they didn't believe me until I walked them through it step by step. That's the magic of this bowl: it looks and tastes like effort, but it's really just good timing and a few smart ingredient choices.
Choosing Your Protein
Tofu and chicken both work beautifully here, but they behave differently in the oven. Tofu gets crispier on the outside and stays tender inside, with a subtle flavor that lets the teriyaki shine. Chicken develops a richer, more savory crust and adds heartiness that some people crave. I usually keep both options in mind depending on who I'm cooking for, and I've never had anyone complain either way.
Getting the Sauce Just Right
The first time I made teriyaki sauce from scratch, I was shocked at how much better it tasted than anything from a bottle. You can taste every ingredient, the ginger, the garlic, the sesame oil, and it clings to the quinoa and protein without sliding off. If you like it sweeter, add an extra teaspoon of maple syrup. If you want more tang, a splash more rice vinegar does the trick.
Make-Ahead and Storage Tips
This bowl keeps well in the fridge for up to three days, though I recommend storing the components separately so nothing gets soggy. Keep the quinoa, protein, and sauce in their own containers, and spiralize the vegetables fresh when you're ready to eat. The mango can be prepped a day ahead and stored in an airtight container, and the whole thing comes together in minutes when you're reheating leftovers.
- Reheat the quinoa and protein gently in the microwave or on the stovetop with a splash of water.
- Let the teriyaki sauce come to room temperature or warm it slightly before drizzling.
- Add fresh spring onions and sesame seeds right before serving for the best texture and flavor.
Save This bowl has become my go-to when I want something that feels nourishing without being heavy, colorful without being fussy. It's the kind of meal that makes you feel good while you're eating it and even better after.
Recipe Guide
- → Can I make this bowl ahead of time?
Yes! Prepare the quinoa, bake the tofu or chicken, and make the teriyaki sauce up to 3 days ahead. Store components separately in airtight containers. Spiralized vegetables are best prepared fresh to maintain texture. Reheat protein and quinoa, then assemble just before serving.
- → What can I use instead of a spiralizer?
A julienne peeler works great for creating vegetable noodles. Alternatively, use a standard vegetable peeler to make wide ribbons, or simply slice zucchini and carrots into thin strips with a knife. The texture will vary slightly but taste remains delicious.
- → Is this bowl freezer-friendly?
The quinoa and baked protein freeze well for up to 2 months. Avoid freezing spiralized vegetables as they become mushy upon thawing. Store the teriyaki sauce separately in the refrigerator. Thaw components overnight and assemble with fresh vegetables when ready to eat.
- → How do I get the tofu extra crispy?
Press tofu for at least 15 minutes to remove excess moisture before cubing. Coat thoroughly with cornstarch and arrange in a single layer without overcrowding the baking sheet. Bake at 200°C (400°F) and flip halfway through for even crisping on all sides.
- → Can I use store-bought teriyaki sauce?
Absolutely! Look for gluten-free brands if needed. Homemade sauce allows you to adjust sweetness and saltiness to your preference, but quality store-bought versions work perfectly in a pinch. Use about 1/3 cup to coat the assembled bowls.
- → What other proteins work well in this bowl?
Try shrimp, edamame, or tempeh as vegetarian options. For meat alternatives, thin-sliced beef or pork tenderloin cook quickly and pair beautifully with teriyaki flavors. Salmon fillets baked alongside the vegetables add healthy omega-3s.