Step 1

Combine the ketchup, vinegar, tamari, sugar, sesame seeds, Gochujang, black pepper, onions, garlic, and ginger in a small saucepan over medium heat.

Step 2

Bring the mixture to a simmer, whisking often, then reduce heat to medium-low. Continue to simmer, whisking occasionally, for about 15 minutes, or until the sauce is slightly thickened. (It should be thinner than regular barbecue sauce, but thicker than teriyaki sauce.)

Step 3

Stir in the sesame oil and set aside.

Step 4

Heat 1 tablespoon of avocado oil in a large non-stick skillet or wok over medium-high heat. Add the broccoli and stir fry for 1 minute. Quickly pour the water into the skillet and cover; let the broccoli steam for about 2 minutes, or until bright green and tender.

Step 5

Add the zucchini, pineapple, red pepper and soy sauce to the skillet. Cook, stirring constantly, 3-5 minutes more, or until all the vegetables are tender without being mushy. Divide the vegetables into 4 bowls and wipe the skillet clean with a paper towel.

Step 6

Return the skillet to medium-high heat. Add the remaining avocado oil and swirl to coat, then carefully add the tofu (some oil might spatter!). Cook the tofu until lightly browned and crisp on all sides, turning occasionally, 8-10 minutes.

Step 7

Pour 1/2 cup of the Korean barbecue sauce over the tofu and toss to coat; cook 2 minutes more, or until the sauce has thickened and the tofu is evenly coated. Divide the tofu into the bowls, then add the quinoa and red cabbage.

Step 8

Drizzle the bowls with the remaining barbecue sauce and garnish as desired.