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.
Once the mixture starts to simmer, reduce the heat to medium and stir occasionally until it thickens slightly.
Stir in the sesame oil and set aside.
Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat.
Add the broccoli and sauté for 1 minute.
Carefully add the water to the pan and cover; steam the broccoli for about 2 minutes until bright green and tender.
Add the zucchini, pineapple, bell pepper, and soy sauce to the pan. Cook, stirring constantly, for 3-5 minutes until the vegetables are tender-crisp.
Divide the vegetables among 4 bowls and wipe the pan with a paper towel.
Return the pan to medium-high heat. Add the remaining sesame oil and swirl, then add the tofu.
Sauté the tofu until lightly browned and crispy on all sides, turning occasionally.
Pour a quarter of the sauce over the tofu and stir; cook for 2 minutes until the sauce thickens and coats the tofu.
Distribute the tofu over the bowls, then add quinoa and red cabbage. Drizzle with the remaining sauce and garnish with sliced green onions and sesame seeds.
