Korean Barbecue Tofu Bowls...Korean Barbecue Tofu Bowls with Stir-Fried Veggies and Quinoa

Korean Barbecue Tofu Bowls with Stir-Fried Veggies and Quinoa takes about 1 hour and 5 minutes from beginning to end. This recipe serves 4 and costs $2.92 per serving. One serving contains 432 calories, 18g of protein, and 15g of fat. It is perfect for Father's Day. It is brought to you by Oh My Veggies. Many people made this recipe, and 58850 would say it hit the spot. It works well as a main course. A mixture of sugar, water, sesame oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pineapple chunks you could follow this main course with the Homemade Berry Granola Parfaits as a dessert. It is a good option if you're following a gluten free and vegan diet. This recipe is typical of American cuisine. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is pretty good. Users who liked this recipe also liked Korean Style Stir-fried Udon Noodles with Chicken and Veggies, Tofu & Veggies with Maple Barbecue Sauce, and Simple, Healthy Asian Stir Fry with Veggies and Tofu.

Ingredients

Cooking Instructions

1. 01

   Whisk together all of the ingredients except the sesame oil in a small saucepan over medium heat. When the mixture comes to a simmer, reduce heat to medium-low and continue to simmer, stirring occasionally, for about 15 minutes, or until slightly thickenedit should be thinner than regular barbecue sauce, but thicker than teriyaki sauce. Stir in the oil and set aside.

2. 02

   Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat.

3. 03

   Add the broccoli and stir fry for 1 minute. Carefully add the water to the skillet and cover; let the broccoli steam for about 2 minutes, until bright green and tender.

4. 04

   Add the zucchini, pineapple, red pepper and soy sauce to the skillet. Cook, stirring constantly, 3-5 minutes more, or until all the vegetables are tender-crisp. Divide the vegetables into 4 bowls and wipe the skillet clean with a paper towel.Return the skillet to medium-high heat.

5. 05

   Add the remaining sesame oil and swirl to coat, then add the tofu. Cook the tofu until lightly browned and crisp on all sides, turning occasionally, 8-10 minutes.

6. 06

   Pour 1/2 cup of the Korean BBQ sauce over the tofu and toss to coat; cook 2 minutes more, until sauce has thickened and the tofu is coated. Divide the tofu into the bowls, then add the quinoa and red cabbage.

7. 07

   Drizzle with the remaining sauce and garnish with sliced green onions and sesame seeds.