Bowling for Spicy Korean Quinoa, Veggie & Tofu

Spicy-Korean-Quinoa-Veggie-and-Tofu-Bowls

Korean cuisine is steeped in agricultural traditions and known for having a lot of side dishes. Here we combine some of the most common flavors in one bowl.

SPICY KOREAN QUINOA, VEGGIE & TOFU BOWLS

Ingredients

For The Citrus Soy Dressing

¼ cup fresh orange juice
3 Tbs. reduced-sodium soy sauce or tamari
2 Tbs. freshly squeezed lemon juice
1 Tbs. honey
1  tsp. lemon zest

For the Quinoa Bowl

1 (14-ounce) package extra-firm tofu (well-drained and cut into ½-inch cubes)
3 Tbs. gochujang (Korean fermented red chile sauce)
4  Tbs. vegetable oil
3 cloves garlic
8 ounces thickly sliced baby bella mushrooms
8 cups thinly sliced napa cabbage (1 medium)
4 cups sliced zucchini
½ tsp. salt
4 cups hot, cooked quinoa
1 large, ripe avocado (sliced)
¾ cup spicy (kimchi)
4 tsp. black or white sesame seeds

Directions

  1. Prepare Citrus Soy Dressing: Place all dressing ingredients in a jar with lid; close lid, and shake vigorously until blended. Refrigerate until needed.
  2. In a bowl, carefully toss tofu cubes with the gochujang; refrigerate from 30 minutes up to overnight. While tofu is marinating, prepare vegetables.
  3. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil, and rub generously with 2 tablespoons oil to prevent tofu from sticking. Spread tofu in a single layer on baking sheet. Bake tofu in lower third of oven for 10 minutes. Remove, and carefully turn tofu pieces over with a thin spatula. Bake another 10 minutes, remove, and turn again. Bake another 5 minutes.
  4. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Add garlic and mushrooms; sauté 5–6 minutes or until mushrooms are tender and liquid has cooked off. Remove mushrooms to a plate, and set aside. Add remaining 1 tablespoon oil to same skillet, and reduce heat to medium. Add cabbage and sauté, stirring often, for 8 minutes. Add sliced zucchini and salt to skillet with cabbage. Continue to sauté until cabbage begins to brown and zucchini is tender but still bright green, about 8 minutes.
  5. To serve, divide hot quinoa among bowls. Top with piles of cabbage and zucchini mixture, mushrooms, baked tofu, avocado and kimchi. Drizzle 2 tablespoons Citrus Soy Dressing over each serving and sprinkle with sesame seeds.

PER SERVING (1½ cups): 474 cal, 17g fat (9g mono, 6g poly, 2g sat), 0mg chol, 573mg sodium, 56g carb (8g fiber, 8g sugars), 18g protein

SOURCE: The recipe and photo are posted by permission of Delicious Living (and its parent company New Hope Network), a trusted voice in the natural living community for 30 years.

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