Korean BBQ Tofu Bowl
Make this vegetarian entree with a sweet and spicy BBQ Korean tofu, sauteed vegetables, and quinoa for dinner!
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Ingredients
For the sauce:
- 1/2 c. ketchup
- 1/2 c. rice vinegar
- 1/4 c. soy sauce
- 1 Tablespoon sugar
- 1 Tablespoon sesame seeds
- 1 teaspoon Sriracha
- 4 garlic cloves minced
- 1 teaspoon black pepper
- 2 green onions chopped
- 1 Tablespoon ginger chopped
- 2 teaspoons sesame oil
For the tofu and vegetables:
- 1 Tablespoon sesame oil
- 1 c. broccoli florets
- 1 Tablespoon water
- 1 zucchini cut in half then sliced into 1/2 inch pieces
- 1 c. pineapple chopped
- 1 red pepper thinly sliced
- 1 Tablespoon soy sauce
- 1 lb. tofu pressed and cut into 1 inch pieces
- 2 c. quinoa
- 1 c. red cabbage thinly sliced
- 2 Tablespons green onions
- sesame seeds
Instructions
- 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.
- 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.
- 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.
- 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.
- To prepare the tofu bowls place 1/2 cup of the quinoa in each of 4 bowls. Divide the vegetables between the bowls. Place 1/4 c. red cabbage in each bowl. Divide the tofu between the bowls. Sprinkle with green onions and sesame seeds.
Notes
Recipe adapted from Oh My Veggies