Korean Barbecue Tofu Bowls with Veggies and Quinoa

Ingredients

• 1/2 cup ketchup
• 1/2 cup rice vinegar
• 1/4 cup tamari or soy sauce
• 1 1/2 tbsp white sugar (organic for vegan-friendly)
• 1 tbsp sesame seeds
• 2 tsp yellow miso
• 1 tsp sriracha
• 1/4 tsp black pepper
• 2 green onions (thinly sliced)
• 1 clove garlic (minced)
• 1 1-inch piece ginger, grated
• 2 tsp toasted sesame oil
• 2 tbsp sesame oil (or any neutral flavored, high-heat cooking oil, divided)
• 1 crown broccoli (broken into florets)
• 1 tbsp water
• 1 medium zucchini (sliced into half moons)
• 1 cup fresh pineapple chunks
• 1 red pepper (cored and sliced)
• 1 tbsp tamari or soy sauce
• 1 15 oz package extra-firm tofu, pressed for 30 minutes and cut into 1-inch cubes
• cooked quinoa (shredded red cabbage, sliced green onions, and sesame seeds, for serving)

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