Korean Barbecue Tofu Bowls
Ingredients
The sauce
-
½
cup
ketchup
-
½
cup
rice vinegar
-
¼
cup
tamari or soy sauce
-
1½
tbsp
white sugar
-
1
tbsp
sesame seeds
-
2
tsp
yellow miso
-
1
tsp
sriracha
-
¼
tsp
black pepper
-
2
green onions
thinly sliced
-
1
clove
garlic, minced
-
1
inch piece
ginger, grated
-
2
tsp
toasted sesame oil
The bowls
-
2
tbsp
sesame oil or any neutral flavored, high-heat cooking oil
-
1
crown
broccoli, broken into florets
-
1
tbsp
water
-
1
medium
zucchini, sliced into half moons
-
1
cup
fresh pineapple chunks
-
1
red pepper
cored and sliced
-
1
tbsp
tamari or soy sauce
-
1
15 oz package
extra-firm tofu, pressed and cut into 1-inch cubes
-
cooked
quinoa
-
shredded
red cabbage
-
sliced
green onions
-
sesame seeds
for serving
Instructions
- Whisk together all sauce ingredients except sesame oil in a saucepan over medium heat.
- Simmer the sauce for about 15 minutes until slightly thickened, then stir in sesame oil and set aside.
- Heat 1 tablespoon of sesame oil in a skillet over medium-high heat and stir fry the broccoli for 1 minute.
- Add water, cover, and steam the broccoli for about 2 minutes until tender.
- Add zucchini, pineapple, red pepper, and soy sauce to the skillet, cooking until vegetables are tender-crisp.
- Divide the vegetables into bowls and clean the skillet.
- Add remaining sesame oil to the skillet and cook the tofu until browned and crisp on all sides.
- Pour ½ cup of sauce over the tofu, toss to coat, and cook for 2 more minutes.
- Divide tofu into bowls, add quinoa and red cabbage, drizzle with remaining sauce, and garnish.
Nutrition Facts (estimated)
Servings
4
Calories
275
Total fat
11g
Total carbohydrates
38g
Total protein
9g
Sodium
1530mg
Cholesterol
0mg
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