korean bbq veggie and tofu bowl

As you can see I’m all about “the bowls.” I love having multi-component meals so I can please all different parts of my palette. In this case we have the bitterness of the kale, the nuttiness of the quinoa, and the slight sweetness of bbq tofu and veggies.

This recipe is super easy and versatile, and especially great for lunch the next day. I also love to drizzle sriracha all over it.

Another quick aside about tofu

For me at least, I didn’t know the differences between the types of tofu (what the heck is different between extra-firm and firm tofu????)

After doing my research, these are my conclusions (you can read more on the link). The main difference is the water content in all the tofus (silken having the most, extra-firm having the least!)

Silken tofu: Good for egg substitutes, stews, creamy foods like desserts and sauces.

Firm: Good for crumbles, stir-frys, pan-frys.

Extra-firm: Also good for stir-frys, pan-frys, grilling, baking, and crumbling. Holds texture and form the best.

Make sure to press or freeze your tofu before using it to get out excess water!!!


Recipe for Korean BBQ Veggie and Tofu Bowl (adapted from Oh My Veggies):



  • 1/2 cup ketchup (I didn’t have any so I used tomato sauce which worked out relatively well)
  • 1/2 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons sugar (honey or maple syrup also work)
  • 1 tablespoon sesame seeds
  • 2 teaspoons yellow miso (optional, I didn’t have any on me either)
  • 1 teaspoon sriracha (or more if you like it more spicy!!)
  • 1/4 teaspoon black pepper
  • 2 green onions, thinly sliced
  • 1 clove garlic, minced
  • 1-inch piece of ginger, grated
  • 2 teaspoons toasted sesame oil

Veggies and tofu:

  • 2-4 tablespoons sesame oil
  • 1 crown broccoli, broken into florets
  • 1 tablespoon water (I used a little more, about 3-4)
  • 1 medium zucchini, sliced into half moons
  • 1 cup fresh pineapple chunks
  • 1 red pepper, sliced into strips
  • 1 tablespoon soy sauce
  • 1 package of extra-firm tofu, pressed for 30 minutes and then cut into cubes
  • 1 cup quinoa, cooked
  • Sesame seeds, scallions, cabbage/kale/spinach optional!


  1. Whisk together all sauce ingredients, except sesame oil, in a small saucepan. Simmer for 15 minutes until slightly thickened and stir in sesame oil. Set aside.
  2. Heat 1 tablespoon of sesame oil in a pan and quickly stir fry the broccoli for a few minutes until slightly crispy. Add water and cover pan to steam broccoli for additional 2 minutes until bright green.
  3. Add a little bit more sesame oil to stir fry remaining veggies for 3-5 minutes. Remove veggies from pan and set aside.
  4. Wipe out pan before adding more oil and frying the tofu until crisp, about 8-10 minutes.
  5. Add 1/2 a cup of sauce to tofu and cook for a few more minutes until tofu is well-coated and sauce is slightly thicker.
  6. Create your bowls with veggies, tofu and quinoa and drizzle remaining sauce over the bowl!

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