Korean BBQ Tofu Bowl
Recipe type: Tofu
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Make this vegetarian entree with a sweet and spicy BBQ Korean tofu, sauteed vegetables, and quinoa for dinner!
For the sauce:
  • ½ c. ketchup
  • ½ c. rice vinegar
  • ¼ c. soy sauce
  • 1 T. sugar
  • 1 T. sesame seeds
  • 1 t. Sriracha
  • 4 garlic cloves, minced
  • 1 t. black pepper
  • 2 green onions, chopped
  • 1 T. ginger, chopped
  • 2 t. sesame oil
For the tofu and vegetables:
  • 1 T. sesame oil
  • 1 c. broccoli florets
  • 1 T. water
  • 1 zucchini, cut in half then sliced into ½ inch pieces
  • 1 c. pineapple, chopped
  • 1 red pepper, thinly sliced
  • 1 T. soy sauce
  • 1 lb. tofu, pressed and cut into 1 inch pieces
  • 2 c. quinoa
  • 1 c. red cabbage, thinly sliced
  • 2 T. green onions
  • sesame seeds
  1. In a small saucepan combine all the ingredients for the sauce. Bring to a boil over medium high heat then reduce to a simmer. Simmer for 15 minutes, stirring occasionally, or until thickened. Remove from heat.
  2. Meanwhile heat 1 teaspoon sesame oil in a large skillet over medium heat. Add broccoli and saute for 2 minutes. Add in the water and cook for 3-4 minutes or until bright green.
  3. Add the zucchini, pineapple, red peppers, and soy sauce to the pan. Saute for 5 minutes, stirring occasionally. Remove the vegetables from the pan and keep warm.
  4. Add the remaining sesame oil to the pan. Add the tofu and cook for 8-10 minutes or until browned. Pour the BBQ sauce over top of the tofu and toss to coat.
  5. To prepare the tofu bowls place ½ cup of the quinoa in each of 4 bowls. Divide the vegetables between the bowls. Place ¼ c. red cabbage in each bowl. Divide the tofu between the bowls. Sprinkle with green onions and sesame seeds.
Recipe adapted from Oh My Veggies
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/korean-bbq-tofu-bowl/