A hearty vegetarian dish featuring tofu, sautéed vegetables, quinoa, and a homemade Korean barbecue sauce.
Whisk together all ingredients except the sesame oil in a small saucepan over medium heat.
Make sure to whisk thoroughly to combine all ingredients.
Once the mixture starts to simmer, reduce the heat to medium and stir occasionally until slightly thickened.
Keep an eye on it to prevent burning.
Stir in the sesame oil and set aside.
This adds a rich flavor to the sauce.
Heat 1 tablespoon of sesame oil in a large non-stick pan or wok over medium to high heat.
Ensure the oil is hot before adding vegetables.
Add the broccoli and sauté for 1 minute.
Don't overcook; you want it to stay bright green.
Carefully add water to the pan and cover; steam the broccoli for about 2 minutes until bright green and tender.
This helps retain the nutrients and color.
Add zucchini, pineapple, bell pepper, and tamari to the pan. Cook, stirring constantly, for 3-5 minutes until the vegetables are tender-crisp.
Adjust cooking time based on your preferred vegetable texture.
Divide the vegetables among 4 bowls and wipe the pan with a paper towel.
This keeps the pan clean for the next step.
Return the pan to medium to high heat. Add the remaining sesame oil and swirl, then add the tofu.
Make sure the tofu is well-drained for better browning.
Sauté the tofu until lightly browned and crispy on all sides, turning occasionally.
Let it sit for a minute before flipping for a better crust.
Pour a quarter of the sauce over the tofu and stir; cook for 2 more minutes until the sauce thickens and coats the tofu.
This step enhances the flavor of the tofu.
Distribute the tofu among the bowls, then add quinoa and red cabbage. Drizzle with the remaining sauce and garnish with sliced green onions and sesame seeds.
Feel free to add more toppings like avocado or nuts.
