Korean Barbecue Tofu Bowls with Stir-Fried Veggies and Quinoa

ohmyveggies.com

Allison Wilson

subheading: For the sauce:

½ cup ketchup

½ cup rice vinegar

¼ cup tamari or soy sauce

1 ½ tablespoons sugar

1 tablespoon sesame seeds

2 teaspoons yellow miso

1 teaspoon sriracha

¼ teaspoon black pepper

2 green onions, thinly sliced

1 clove garlic, minced

1 (1-inch) piece ginger, grated

2 teaspoons toasted sesame oil

subheading: 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

Directions at ohmyveggies.com

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