Teriyaki Bowls

For the Bowls:

4 cups cooked quinoa (brown rice would be fine too)
1 Tbsp olive oil or coconut oil
1 pkg of organic tofu, pressed and drained (wrap in paper towels with a heavy bowl on top for at least 30 mins)
1 cup mushrooms, sliced ( I had crimini on hand, but shiitake would be great)
2 cups broccoli florets
2-3 carrots, thinly sliced

For the Sauce:

1/4 cup soy sauce

1/2-1 cup water

1 tsp fresh grated ginger (or 1/2 tsp ground ginger)

1 tsp chopped garlic

1/4 cup honey
a splash of rice wine vinegar
cracked black pepper

2 Tbsp cornstarch

1/4 cup cold water

Preheat broiler.

Place all ingredients in a small sauce pan, except the cornstarch and 1/4 cup cold water.  In a small bowl mix cornstarch and cold water together with a fork until fully incorporated.  Add cornstarch mixture to the sauce pan and cook sauce until thickened.  Feel free to add more water to thin it out if you want. 

Slice pressed tofu, in 1/4" slabs and brush them with teriyaki sauce.  Lightly spray a cookie sheet and place tofu on  middle rack.  Broil for about 5 minutes per side, or until brown and slightly crispy.

Heat oil in large cast iron skillet.  Sautee mushrooms for 2 minutes, then add in broccoli and carrots.  Cook for just a few minutes and set aside.  I like to keep a good crunch to my veggies!

To serve, fill the bottom of a bowl with desired amount of quinoa and top with veggies and tofu.  Drizzle (or drown) your bowl with teriyaki sauce!