avec boulgour à la coriandre et vinaigrette acidulée
Ingrédients : Tofu (soya) (soya non OGM, eau, sulfate de calcium, chlorure de magnésium) • Laitue romaine • Boulgour (blé) (semoule de blé dur) • Tomate Roma • Sauce au chili doux (sucres (sucre, glucose), eau, fécule de maïs modifiée, vinaigre de cidre de pomme, vinaigre, piments, sel, gingembre, poivron rouge déshydraté, épices, ail séché, piments broyés, huile de soya, arôme naturel, gomme xanthane, acide acétique, acide citrique, huile de canola, oléorésine de paprika, arôme naturel de paprika, caramel, sorbate de potassium, benzoate de sodium, EDTA calcique disodique) • Échalotes frites (blé) (oignon, huile de palme, farine de blé, sel) • Sauce soya (soya, sulfites, blé) (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) • Citronnelle • Vinaigre de riz (vinaigre de riz, sucre, sel) • Coriandre.
Allergens
Tags
Tofu
1 unit(s)
Boulgour
0.5 cup
Laitue
1 unit(s)
Tomato
1 unit(s)
Citronnelle
1 unit(s)
Coriandre
7 g
Sauce au chili doux
2 tbsp
Sauce soja
1 tbsp
Vinaigre de riz assaisonné
1 tbsp
Échalotes frites
28 g
Huile
2 tbsp
Sucre
0.25 tsp
Sel
0.25 tsp
Poivre
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
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