Korean Barbecue Tofu Bowls with Veggies and Quinoa
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Oh My Veggies · by Nicole★ 4.9 (8)

Korean Barbecue Tofu Bowls with Veggies and Quinoa

NUTRITION · PER SERVING65M COOK
CAL 20%·PRO 40%
CARBS 47G46% OF CAL
6G FIBER20G SUGAR20G OTHER
FAT 18G40% OF CAL
3G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled tofu, stir-fried vegetables, and quinoa topped with a homemade Korean barbecue sauce. A satisfying vegetarian meal bowl inspired by Korean BBQ flavors.

mainkoreanbowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/2 cup ketchup
  • 1/2 cup rice vinegar
  • 1/4 cup tamari or soy sauce
  • 1 1/2 tbsp white sugar (organic for vegan-friendly)
  • 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 1-inch piece ginger, grated
  • 2 tsp toasted sesame oil
  • 2 tbsp sesame oil (or any neutral flavored, high-heat cooking oil, divided)
  • 1 crown broccoli (broken into florets)
  • 1 tbsp water
  • 1 medium zucchini (sliced into half moons)
  • 1 cup fresh pineapple chunks
  • 1 red pepper (cored and sliced)
  • 1 tbsp tamari or soy sauce
  • 1 15 oz 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)
PREP
30M
SODIUM
1709MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.