Korean BBQ Tofu Bowls
Spicy gochujang Korean BBQ style tofu with broccolini and quinoa
Servings: 4 bowls
Calories: 382kcal
Ingredients
Korean BBQ Sauce
- ¼ cup tomato paste
- ½ cup seasoned rice vinegar
- ¼ cup tamari
- 1 Tablespoon sesame seeds
- 1 Tablespoon miso paste
- 1 Tablespoon gochujang
- ¼ teaspoon black pepper ground
- 2 green onion thinly sliced
- 1 clove garlic minced
- 1 inch ginger grated
For the Bowls
- 1 Tablespoon sesame oil
- 2 bunches broccolini
- 1 Tablespoon tamari
- 15 ounces five spice tofu cubed
- 1 cup quinoa
- ½ cup red cabbage shredded
- ¼ cup sauerkraut
- 2 teaspoon black sesame seeds
- cilantro for garnish
Instructions
- In a medium sauce pan whisk together the tomato paste, vinegar, tamari, sesame seeds, miso, gochujang, black pepper, green onions, garlic and ginger and bring to a simmer. Reduce heat to low and continue to simmer the sauce until it is slightly thickened (about 10 mins).
- Heat the sesame oil in a large non stick frying pan at medium high heat. Add the cubed tofu and cook, turning cubes occasionally to crisp all sides. When the tofu is cooked, place it in a medium mixing bowl and add about half of the sauce mixture. Toss to coat.
- Put quinoa and 2 cups of water into a medium pot and bring to a boil.
- After the quinoa has been cooking for about 5 mins, begin to steam the vegetables. We use a steamer that fits over our pot to steam the vegetables over the quinoa while it is cooking. They should steam for about 5 mins, or just until the broccolini has turned a vibrant shade of green.
- Divide the quinoa between 4 bowls. Place ¼ of the vegetables and ¼ of the tofu over top of the quinoa. Drizzle the remaining sauce over the bowls.
- Garnish the bowls with the shredded cabbage, sauerkraut, cilantro and sesame seeds
Nutrition
Calories: 382kcal | Carbohydrates: 45g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Sodium: 1445mg | Potassium: 555mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1954IU | Vitamin C: 91mg | Calcium: 271mg | Iron: 6mg