Teriyaki Tofu Bulgur Bowl
with smashed cucumber and pickled radish
Smashed cucumber and pickled radish add a bit of bite—in more ways than one—to this abundant bulgur bowl. Protein-packed tofu is coated in sticky and sweet teriyaki sauce for a nourishing element white toasted sesame seeds add a wonderful nuttiness to this fantastic veggie dish.
The quantities provided above are averages only.
Ingredients
280 grams
Tofu
(Contains Soya)
1 sachet(s)
Teriyaki Sauce
(Contains Soya, Wheat)
1 unit(s)
Chilli
120 grams
Bulgur Wheat
(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)
2 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 unit(s)
Cucumber
125 grams
Radish
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Trim and thinly slice the radish.
- Pop into a small bowl along with 1 tsp sugar, ¼ tsp salt (double both for 4p) and half the apple cider vinegar.
- Mix together and set aside.
- Stir frequently.
- Trim the cucumber then halve lengthways. Bash each half with the bottom of a pot or pan. Thinly slice widthways.
- In a separate bowl, toss the smashed cucumber with the soy sauce, remaining apple cider vinegar and 1 tsp sugar (double for 4p).
- Set aside, ensuring to stir occasionally.
- Place a pot over medium-high heat with a drizzle of oil.
- Add the lemongrass paste and cook until fragrant, 30 secs.
- Pour in 240ml salted water (double for 4p) and bring to the boil.
- Stir in the bulgur, bring back to the boil and simmer for 1 min.
- Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Place a pan over medium heat (without oil).
- Once hot, dry-fry the sesame seeds until lightly toasted, stirring regularly, 2-3 mins.
- Remove from the pan and set aside.
- Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
- Halve the chilli and discard the core and seeds. Finely chop.
- Return the pan to high heat with a good glug of oil.
- Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn.
- Remove the pan from the heat and drain off any excess oil.
- Stir in the teriyaki sauce and chilli (use less if you don't like spice).
- Add a splash of water to loosen the sauce. Taste and season with salt and pepper, if required.
- Fluff up the bulgur with a fork and divide between bowls.
- Drain the pickling liquids from the radish and cucumber.
- Arrange the teriyaki tofu, cucumber and radish on top of the bulgur.
- Finish with a sprinkling of the toasted sesame seeds.
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