2. Korean BBQ Tofu Bowls with Stir-Fried Veggies and Quinoa


For the sauce:

1/2 cup ketchup
1/2 cup rice vinegar
1/4 cup tamari or soy sauce
1 1/2 tablespoons sugar
1 tablespoon sesame seeds
2 teaspoons yellow miso
1 teaspoon sriracha
1/4 teaspoon black pepper
2 green onions, thinly sliced
1 clove garlic, minced
1 (1-inch) piece ginger, grated
2 teaspoons toasted sesame oil

For the bowls:

2 tablespoons sesame oil (or any neutral flavored, high-heat cooking oil), divided
1 crown broccoli, broken into florets
1 tablespoon water
1 medium zucchini, sliced into half moons
1 cup fresh pineapple chunks
1 red pepper, cored and sliced
1 tablespoon tamari or soy sauce
1 (15-ounce) package extra-firm tofu, pressed for 30 minutes and cut into 1-inch cubes
Cooked quinoa, shredded red cabbage, sliced green onions and sesame seeds for serving

Check out the cooking instructions here.

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