How to cook bulgur wheat | Tabbouleh-style bulgur and mixed bean salad | Vegan recipe
In this Middle Eastern-Mediterranean inspired dish, mixed beans, cashews, dried apricots and fresh veg combine to create this wholesome tabbouleh-style salad. Bulgur is very easy to prepare and makes a great alternative to rice and pasta. Serve it as a main, side dish or make ahead for a filling and healthy packed lunch. Serves: 2 - 3
Ingredients:
For the salad:
1 cup (220g) cracked bulgur wheat
2 - 3 garlic cloves, chopped
2 tbsp olive oil or vegetable oil
1 ¼ cup (325ml) vegetable stock
400g can mixed beans, drained and rinsed
200g baby plum tomatoes, quartered and cut into small pieces
2 avocados, stoned, peeled and diced
2 spring onions, thinly sliced
75g dried apricots, chopped into small pieces
60g roasted salted cashews (or unsalted), coarsely chopped
20g fresh parsley leaves, finely chopped
5g fresh mint leaves, chopped
salt and freshly ground black pepper, to taste
For the dressing:
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1 tsp agave nectar
¼ tsp (or less) chilli flakes
fine salt, to taste
Method:
1. Prepare the bulgur: the bulgur to water ratio is 1:1 ¼ . To be sure you have the correct ratio, use measuring cups or the same container to measure both the volume of bulgur and water/stock.
2. Heat oil in a medium-sized non-stick saucepan (for serving 2, use a 16cm diameter lidded pan), and swirl it to cover the bottom of the pan. When hot, reduce the heat to low, add the garlic, and fry for about half a minute. Add the bulgur, combine well and toast over a high heat, stirring all the time, for about 1 or 2 minutes. Pour over the vegetable stock and bring to a boil. Then, remove from the heat, cover with a lid and set aside for at least 20 minutes so that the bulgur can cook and absorb all the water/stock.
3. In the meantime, prepare the dressing: combine olive oil, lemon juice, agave nectar, dry chillies and a pinch of salt in a small bowl and whisk until smooth and slightly thick.
4. When the bulgur is ready, fluff it with a wooden fork and tip it in a large serving bowl. Add the beans, tomatoes and spring onions and toss to combine well. Add the avocado, apricots, cashews, parsley and mint and stir again to combine everything well. Finally, mix in the dressing, taste and adjust any seasoning as necessary. Stir once more and serve.
#vegan #bulgur #tabbouleh
what to do with tofu
the most versatile of doughs
#vegan #tofu #recipe
Simpol and Healthy Stir Fried Tofu with Vegetables | SIMPOL | CHEF TATUNG
Eat your JULY, ay gulay! ????
Achieve mo pa rin ba ang diet goals mo this year? Sana all! ???? If you’re looking for a healthy recipe, ito na ‘yun! Try our #SIMPOL stir fried tofu with vegetables!
Ingredients:
1 block Tofu cut into cubes
Oil for frying
1pc small white onion
3cloves garlic
100g togue
1pc carrot
100g baguio beans
1/2pc red bell pepper
Half Cabbage
2tbsp fish sauce
2tbsp honey or sugar
1/4cup water
Salt & pepper to taste
Sesame oil optional
Garnish:
Sesame seed
Leeks
#ChefTatung #SimpolFriedTofu
My Favourite Quinoa Salad
If the thought of a Quinoa Salad doesn't exactly rock your world, you and I will probably be friends. But being fully aware of the nutritional benefits of quinoa, I decided it was high time to grow up and start getting excited about quinoa. Enter: My Favourite Quinoa Salad!
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Tofu side dish within 10 minutes| Vegan | Bean curd skin salad | Easy Chinese recipe (涼拌豆皮絲)
Tofu side dish within 10 minutes| Vegan | Bean curd skin salad | tofu strips salad 涼拌豆皮絲
This is a super flavorful and refreshing Chinese style tofu salad or cold dish, which you can find in many northern Chinese restaurants. It’s usually served as a side dish or appetizer, and also extremely popular in summer. It’s totally plant-based, and super easy and quick to make.
Tofu sheets are sometimes also called tofu skin. It’s a type of tofu that has been pressed into thin sheets. Compared with ordinary tofu blocks, this type is a lot drier, firmer, very pliable and chewy. It’s widely used in Chinese cuisine like stir-fries, cold salads and soups, also traditionally used as a meat substitute because of its texture, such as vegetarian chicken(Suji, 素鸡). If you want to buy tofu sheets, look for the vacuum sealed packages in the refrigerated tofu section in your local Chinese grocery store. There are also sliced tofu strips available too sometimes.
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►How to prepare tofu | 5 ways to drain tofu, reduce off-flavor and improve tofu texture:
►Ingredients:
130g Tofu sheets or sliced tofu strips (or called doufupi, or qianzhang)
50g red capsicum (bell pepper)
35g coriander (Cilantro)
For the dressing:
1+½ tbsp minced garlic
2 tsp red chili powder(optional)
¼ tsp Sichuan peppercorn powder
1 tbsp sesame seeds
2 tbsp cooking oil
¼ tsp salt (or more, if needed)
1 tsp Sugar
1 tbsp Light soy sauce
1 tbsp Chinese black vinegar (Chinkiang vinegar, or balsamic vinegar)
1 tsp toasted sesame oil
An easier version of the dressing:
1 tsp minced garlic
¼ tsp salt (or more, if needed)
1 tsp Sugar
1 tbsp Light soy sauce
1 tbsp Chinese black vinegar (Chinkiang vinegar, or balsamic vinegar)
2 tbsp homemade chili oil
1 tsp toasted sesame oil
►Instructions:
Step 1.
First of all, separate each layer gently. All the layers kind of stick together because it has been vacuum packaged. Then cut them in to strips. You can cut them as thin as you want or match the sizes of the veggies you gonna put in later. Then loosen them up. Each strip is about 15cm (or 6 inches) long, which is a perfect size for cooking. Then slightly cook them in boiling salty water for a couple of minutes to reduce the beany flavor and soften the tofu sheets. Then soak them in cold water or you can just rinse them under tap water to cool them down and prevent them sticking together. Then drain them again, set aside.
Step 2.
Make the dressing. Prepare a mixing bowl, add in 1+½ tbsp minced garlic, 2 tsp red chili powder (it’s optional if you don’t like spicy food), ¼ tsp ground Sichuan peppercorn, and 1 tbsp sesame seeds. Set aside.
Then put a small sauce pan on high heat, add in 2 tbsp of cooking oil, I use rice bran oil in this recipe. Heat it up until the oil is just about to smoke. Then turn the heat off. Pour the hot oil directly into the mixed spices, and give it a quick stir. So that all the flavor of the spices will be extracted out and infused into the dressing. Then add in ¼ tsp salt (or more, if needed), 1 tsp Sugar, 1 tbsp Light soy sauce, 1 tbsp Chinese black vinegar (or balsamic vinegar if you don’t have it), and 1 tsp toasted sesame oil. Mix it well.
Alternatively, you can make a simplified version of this dressing. You’ll need 1 tsp minced garlic, ¼ tsp salt (or more, if needed), 1 tsp Sugar, 1 tbsp Light soy sauce, 1 tbsp Chinese black vinegar (or balsamic vinegar), 2 tbsp homemade chili oil, 1 tsp toasted sesame oil. Then mix it well.
Step 3.
Assemble the salad. Put the tofu strips in a large mixing bowl. Make sure they are drained properly, because you don’t want your tasty dressing getting diluted and watery. Add in the dressing, give it a good mix. Let the tasty dressing combined with every single tofu strip. Then add in julienne red capsicum (or bell pepper) and chopped coriander (or cilantro). Coriander is also a key ingredient for this recipe to give the salad an extra fragrance and freshness. However, you can definitely be free style, for example adding in julienne carrots, cucumbers, spring onions or whatever you have in your fridge. Mix it well. Then it’s ready to serve.
You can also put it in the fridge for half an hour or so, or until when your main meal is ready. It’ll taste even better after chilled. ;)
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Vegetarian Recipe: Braised Tofu Skin with Black Fungus
Tender tofu skin is soft, black fungus is chewy - they go so well together. This dish is tasty and delicious, perfect as a main or a side dish. Enjoy! Ingredients & Utensils ↓
Braised Tofu Skin with Black Fungus Recipe
Ingredients:
225g of of dried tofu skin or fu chok, soaked, cut and washed:
20g of dried black fungus, soaked, cut and washed:
45g of red dates, seeds removed and cut into half:
15g of goji berries:
40g of ginger stripes:
1 stalk of parsley:
2 tbsp of garlic oil:
1 tbsp of garlic in oil:
1/2 tsp of pepper:
1/2 tsp of sesame oil:
2 tbsp of mushroom sauce:
2 tbsp of light soy sauce:
2 cup of water
1 tbsp of tapioca flour:
Utensils:
wok:
silicone turner:
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