MK Art Director Andrea makes a mean veggie dish! She shared with us this mouth-watering Korean barbecue tofu bowl served with stir-fried veg and quinoa for as a perfect lunch option.

SERVES 4–6 // COOKING TIME 50 min

INGREDIENTS
For the sauce
½ cup tomato sauce
½ cup rice vinegar
¼ cup soy sauce
1½ tbsp sugar
1 tbsp sesame seeds
1 tbsp ginger, grated
2 tsp miso
2 tsp sesame oil
1 tsp sriracha/chilli sauce
1 garlic clove, crushed
Salt and pepper
For the bowls
300 g tofu, pressed
¼ cup soy sauce
1 tbsp honey
3 tbsp sesame oil
1 broccoli, cut into florets
1 cup pineapple chunks
1 cup sliced red pepper
To serve
2 cups quinoa, cooked (± ⅔ cups uncooked)
2 cups sliced red cabbage
2 spring onions, sliced
Sesame seeds to garnish

METHOD
For the sauce
1. In a bowl, whisk together all the ingredients. Set aside.
For the bowls
1. Slice the tofu into 2 cm cubes and marinate in the soy sauce, honey and 1 tbsp sesame oil.
2. Heat the rest of the sesame oil in a pan over high heat and add the broccoli, pineapple and red pepper. Stir-fry until slightly brown and tender. Add a splash of water if the pan becomes too dry.
3. Add the tofu to the pan and stir-fry for about 5 minutes until golden brown.
To serve
1. Build the bowls by placing the quinoa and red cabbage at the bottom, then topping with the veg and tofu. Drizzle with the sauce and garnish with sliced spring onions and sesame seeds.

Recipe: Andrea Kühn
Styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

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