February 18, 2015

korean bbq bowl with quinoa


Combining BBQ and Asian... what could go wrong?  Two of my favorite foods, although I feel like I might always say that or maybe I just have a lot of favorites:), together in a bowl with quinoa.  Perfect.  Since I have to pack 4 lunches eat day for my husband and kids, the best part might just be how delicious this is the next day.  I even managed to save some for myself (as you can see at the bottom of the recipe), which actually had me looking forward to lunch, and if you are a stay at home mom or dad you totally get how monotonous it can be!!

This would also be equally scrumptious with chicken instead of tofu... just swap them out in the recipe! 

Servings 4-6
Total Time 1 hour

for the sauce
  • 1/2 cup ketchup
  • 1/3 cup rice vinegar
  • 1/4 cup Bragg's Liquid Aminos (tamari or soy sauce will also work)
  • 1 1/2 tablespoons sugar
  • 2 teaspoons tahini (sesame seed paste)
  • 1 teaspoon sriracha
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced
  • 1 garlic clove, minced
  • 1 inch ginger root, grated
  • 1 1/2 teaspoons sesame oil

 for the bowls
  • 2 tablespoons sesame oil, divided
  • 2-3 broccoli crowns (depending on size), broken into florets
  • 1 tablespoon water
  • 1 medium zucchini, sliced into bite sized chunks
  • 1 cup fresh pineapple chunks
  • 1 orange bell pepper (red or yellow will also work... whichever one you like), cored and sliced
  • 1 tablespoon Bragg's Liquid Aminos (tamari or soy sauce will also work)
  • 1, 15 ounce package extra-firm tofu (or 1 pound of skinless, boneless chicken breast), pressed and cut into 1 inch cubes 
  • 2 cups quinoa, cooked
  • 3 cups shredded red cabbage
  • 3 green onions, sliced 
  • sesame seeds, for garnish

to make the sauce

1.  In a small saucepan, over medium heat, whisk together all of the ingredients except the sesame oil.  When the mixture comes to a simmer, reduce heat to medium-low and continue to simmer, stirring occasionally, for about 15 minutes, or until slightly thickened—it should be thinner than regular barbecue sauce, but thicker than teriyaki sauce. Stir in the oil and set aside.
to make the bowls

2.  In a large skillet, over medium-high heat, add 1 tablespoon of sesame oil.  When hot 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 and tender.

3.  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 tender-crisp. Set aside.

4.  In a medium skillet, over 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. 
5.  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. 

6.  Divide the vegetables and quinoa into the bowls, then add the tofu, red cabbage, and onions. 

7.  Drizzle with the remaining sauce and sprinkle with sesame seeds.  Enjoy!!!

PS... the leftovers are even better!:)

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