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Sunday, March 13, 2016

Korean BBQ Tofu Bowls


I loved the colors in this bowl, such bright and happy spring colors.

Recipe from Oh My Veggies.

Ingredients: 
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

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 soy sauce
-1 (15-ounce) package extra-firm tofu, pressed for 30 minutes and cut into 1-inch cubes
-Cooked quinoa
-shredded red cabbage

Whisk together all of the sauce ingredients except the sesame oil in a small saucepan over medium heat. When the mixture comes to a simmer, reduce the heat to medium-low and continue to simmer, stirring occasionally, for about 15 minutes, or until slightly thickened—it will not get as thick as traditional BBQ sauce. Stir in the oil and set aside.

Next, heat 1 tablespoon of sesame oil in a large wok. 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.

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 crisp-tender. Divide the vegetables into 4 bowls and wipe the skillet clean with a paper towel.

Return the skillet to medium-high heat. 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. 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. Drizzle with the remaining sauce and garnish with sesame seeds.





This was a wonderful lunch, the sauce on the tofu had nice flavor and it complemented the stir-fried vegetables nicely as well. You could use whatever mix of vegetables you'd like, but a traditional stir-fry combination is easy to put together and helps keep with the theme. I appreciate how versatile this recipe is, it would be a good way to use leftover veggies or rice, just add tofu with that yummy BBQ sauce.

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