This Korean BBQ Rainbow Bowl is topped with Crispy Tofu and a drizzle of homemade Korean BBQ Honey Mustard. The red Korean Pepper flavor and toasted sesames give unbelievable taste and texture to a very fresh and healthy meal . Plated on a bed of quinoa, this is the perfect #WFH or bring-to-work meal to keep you satisfied on even the busiest of days!
Korean BBQ Rainbow Bowl with Crispy Tofu
Chef Jeremy
2
20 minutes
20 minutes
This Korean BBQ Rainbow Bowl is topped with Crispy Tofu and a drizzle of homemade Korean BBQ Honey Mustard. The red Korean Pepper flavor and toasted sesames give unbelievable taste and texture to a very fresh and healthy meal . Plated on a bed of quinoa, this is the perfect #WFH or bring-to-work meal to keep you satisfied on even the busiest of days!
Ingredients
1 cup quinoa
2 carrots
2 sweet peppers
½ head of red cabbage
1 pack of extra firm tofu
salt
lemon juice
EVOO (extra virgin olive oil)
Korean BBQ FLAVRBOMBS
Directions
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Rinse quinoa in cold water, then add to a pot with 2 cups of water and a pinch of salt.
Bring to a boil, reduce heat to low and cover. Let it simmer for 15 minutes or until water is absorbed.
Fluff with a fork, add a scoop of FLAVRBOMBS, and set aside.
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Chop the veggies into thin strips and leave unseasoned.
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Cut the tofu into cubes, toss with EVOO and FLAVRBOMBS, and place in an air fryer basket. Cook for about 10 minutes until crispy.
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In a bowl, mix 2 tbsp EVOO with 1 tbsp honey and 1 tbsp mustard. Add one scoop of Korean BBQ FLAVRBOMBS and mix. Add a bit of water or lemon juice until the desired consistency is achieved.
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Add the quinoa base to your bowl or container, then layer the fresh veggies around the outside. Add the crispy tofu to the center and sprinkle an optional extra scoop of Korean BBQ FLAVRBOMBS
If you’re eating right away, drizzle the honey mustard dressing overtop. Otherwise, pack the dressing on the side and add it when it’s time to eat!
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