Monday, April 20, 2015

Teriyaki Tofu & Bulgur

G'Day, Readers,

Sharing today, a nice and easy lunch/supper idea, good for both vegans and non.

I know that most people do not get excited about tofu, but its lean protein power cannot be ignored, nor it's practicality and as with so many things, "it's all about the sauce".

Here's a sunny shot of it before it went down well with a tiiiiiny glass of Belgian beer blanche for moi:

Teriyaki Tofu & Bulgur

200 grams of soft organic tofu, cubed
1 med. onion, chopped
3 cloves of garlic, crushed and set for a spell
1 large red pepper
1 good nub of fresh ginger, chopped finely
1 cup of bulgur wheat
2-3 tbsp's of EVOO
1-2 tbsp's dark sesame oil
a splash of organic ACV, (apple cider vinagar)
~3 tbsp's organic teriyaki marinade, (marinades have way less sodium than sauces.)

All ingredients organic when possible.

Boil the bulgur and while that's cooking, sautee the onion, pepper, ginger and garlic, then add the rest of the ingredients and push around a med-fire pan until all is nice and hot, adding the dark sesame oil just before plating.

Topped with some chives.

Serves two.

That's it, et bon ap.

RENAL DIETERS: This dish is moderate in potassium, low in phosphorus, sodium and fats. is a good resource for checking nutrient levels in depth.


: J

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