Thai Tofu Tabbouleh (Tabouli)

Serves: 4
Total Calories: 193


1 pound extra-firm or firm tofu, cut into 1/4-inch-thick slices
3/4 cup bottled Thai peanut sauce, or salad dressing
1 tablespoon minced ginger, jarred, from a tube, or fresh
1 teaspoon ground dried lemongrass, such as Thai chicken
1/2 teaspoon minced garlic, fresh or jarred organic
2 teaspoons toasted sesame oil
1 (6-ounce) box bulgur wheat (tabbouleh or tabouli)
1 1/4 cups boiling water


Heat a grill set up for hot, direct grilling, or preheat the oven to 450°F. Coat the tofu slices with 1/2 cup of the peanut sauce set aside for 10 minutes.

Mix the ginger, lemongrass, garlic, sesame oil, and tabbouleh in a medium bowl. Add the water and set aside for 15 minutes, until the grain is tender and the liquid has been absorbed.

Grill or bake the tofu until browned, 2 minutes per side if grilling, 10 minutes if baking. Serve the grilled tofu on a bed of tabbouleh. Top the tofu slices with the remaining peanut sauce.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 193
Calories from Fat: 21

This Thai Tofu Tabbouleh (Tabouli) recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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