with Cilantro Bulgur and Tangy Dressing
Ingredients: Tofu (soy) (non-GMO soybean, water, calcium sulfate, magnesium chloride) • Romaine lettuce • Bulgur wheat (wheat) (durum wheat semolina) • Roma tomato • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Lemongrass • Rice vinegar (rice vinegar, sugar, salt) • Cilantro.
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Tags
Tofu
1 unit(s)
Bulgur Wheat
0.5 cup
Lettuce
1 unit(s)
Tomato
1 unit(s)
Lemongrass
1 unit(s)
Cilantro
7 g
Sweet Chili Sauce
2 tbsp
Soy Sauce
1 tbsp
Seasoned Rice Vinegar
1 tbsp
Crispy Shallots
28 g
Oil
2 tbsp
Sugar
0.25 tsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- To a large bowl, add sweet chili sauce, vinegar, soy sauce, 1/4 tsp (1/2 tsp) sugar, 2 tbsp (1/4 cup) water and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
- In a small bowl, reserve half the dressing. Set aside.
- Remove and discard outer layer of lemongrass, then halve lengthwise. Place lemongrass on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then chop very finely.
- Pat tofu dry with paper towels. Using your hands, crumble tofu into pea-sized pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil, tofu and lemongrass. Cook for 4-6 min, stirring often, until crisp and golden. (NOTE: Don't crowd the pan; cook tofu in 2 batches if needed.)
- Remove from heat and set aside.
- Cut romaine into 1-inch strips.
- Cut tomato into 1/2-inch pieces. Season with salt and pepper
- Roughly chop cilantro.
- To large bowl of dressing, add romaine and tomato. Toss to coat.
- To bulgur, add half the cilantro. Stir to combine.
- Divide salad and bulgur between bowls. Top with tofu.
- Drizzle reserved dressing over top.
- Sprinkle crispy shallots and remaining cilantro over top.
580
kcal
Calories
29
g
Fat
7
g
Saturated Fat
64
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
25
g
Protein
5
mg
Cholesterol
1150
mg
Sodium
0
g
Trans Fat
750
mg
Potassium
600
mg
Calcium
5.5
mg
Iron
with Pico de Gallo and Creamy Guacamole Dressing
