Korean Barbecue Tofu Bowls with Veggies and Quinoa Recipe | Yummly
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Korean Barbecue Tofu Bowls with Veggies and Quinoa

OH MY VEGGIES
24Ingredients
65Minutes
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Korean Barbecue Tofu Bowls with Veggies and Quinoa
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Ingredients

US|METRIC
4 SERVINGS
  • 1/2 cup ketchup
  • 1/2 cup rice vinegar
  • 1/4 cup tamari sauce (or soy)
  • 1 1/2 Tbsp. sugar
  • 1 Tbsp. sesame seeds
  • 2 tsp. yellow miso
  • 1 tsp. Sriracha
  • 1/4 tsp. black pepper
  • 2 green onions (thinly sliced)
  • 1 clove garlic (minced)
  • 1 piece ginger (1-inch ,grated)
  • 2 tsp. toasted sesame oil
  • 2 Tbsp. sesame oil (or any neutral flavored, high-heat cooking oil, divided)
  • 1 broccoli (crown, broken into florets)
  • 1 Tbsp. water
  • 1 zucchini (medium, sliced into half moons)
  • 1 cup pineapple chunks (fresh)
  • 1 red pepper (cored and sliced)
  • 1 Tbsp. tamari sauce (or soy)
  • 15 oz. extra firm tofu (1 package ,pressed for 30 minutes and cut into 1-inch cubes)
  • cooked quinoa
  • shredded red cabbage
  • sliced green onions
  • sesame seeds (for serving)
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