BULGUR WITH FRIED TOFU
I put this together one evening, and everybody loved it (unusual,considering the vast variety of tastes in our house!) I've made it many times since, sometimes varying the vegetables. Quick, simple, nutritious, dirties only one-pot, and always a success!
Provided by Mom of 10
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- brown onion in oil in large frying pan.
- add small slices of tofu and soy sauce and fry lightly until colored.
- add bulgur and saute for a minute or so.
- add green beans and mix well.
- add boiled water and spice to taste
- cook covered until the water is absorbed.
Nutrition Facts : Calories 124.2, Fat 5.7, SaturatedFat 0.8, Sodium 267.6, Carbohydrate 10.3, Fiber 2.8, Sugar 2.5, Protein 11.2
SOUTHERN FRIED TOFU
Finger lickin' good! This recipe is simple to prepare and deliciuos to eat! Adapted from Veg For Life!
Provided by Sharon123
Categories Soy/Tofu
Time 40m
Yield 12 pieces
Number Of Ingredients 19
Steps:
- Cut the tofu horizontally into three equal slabs. Wrap each slab in a clean tea towel or paper towel and press the toful for 45 minutes. If time does not permit, wrap tofu and press gently to extract as much moisture as possible.
- For seasoning mix; place the nutritional yeast, salt, herbs, and spices in a wide, shallow mixing bowl. Stir well to combine.
- Stir the milk and lemon juice together in a small mixing bowl. Place the flour in mixing bowl.
- Cut each slab of tofu into 4 triangles, making a total of 12 in all. Working with one piece at a time, dredge the tofu in the flour. Shake off any excess. Now submerge the tofu in the "soured" milk. Coat the tofu in the seasoning mix.
- Coat a large skillet with vegetable oil and heat over medium high heat. When oil is hot, add the tofu pieces in a single layer. Cook until bottoms are well browned, then turn pieces over and cook until browned. Add more oil between batches and adjust the heat as necessary.
- As soon as tofu is removed from the skillet, place it on a plate lined with paper towels and blot off excess oil. Serve and enjoy!
Nutrition Facts : Calories 157.3, Fat 5.8, SaturatedFat 1.1, Cholesterol 1.9, Sodium 221.5, Carbohydrate 17.5, Fiber 8, Sugar 0.3, Protein 14.7
BRAISED GREEN BEANS WITH FRIED TOFU
You would not believe that this dish is actually Vietnamese! Even my meat and potatoes husband loves it! My recommendation is to have plenty of white rice on hand since the sauce is so tasty! Great as part of an Asian meal.
Provided by ElizabethKnicely
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
- Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
- Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to recommended level, and heat the oil to 375ºF (190ºC). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
- In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onion and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
- Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
- Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the tofu, and stir to coat with the sauce.
ORZO WITH TOMATO AND FRIED TOFU
I'm always on the lookout for a good vegetarian entreé, and since I love orzo and tofu I tried this recipe. My son is not too fond of feta cheese so I left it out of his portion, but the rest of us enjoyed it just as written. Note: after making this a few times I decided to try goat cheese and it was really good -- my son even liked it!
Provided by TasteTester
Categories Low Cholesterol
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook for about 5 minutes, until tender. Drain.
- Heat olive oil in a large frying pan or wok over medium-high heat. Fry the garlic and green onions for 30 seconds until fragrant. Add the tofu and continue cooking until golden brown.
- Stir in the tomatoes, lemon juice and basil; cook for another minute. Combine with the cooked orzo pasta and season to taste with salt and pepper. Serve with the crumbled feta cheese sprinkled on top.
Nutrition Facts : Calories 367.6, Fat 12.5, SaturatedFat 4.4, Cholesterol 17.8, Sodium 241, Carbohydrate 48.5, Fiber 3.8, Sugar 4.4, Protein 16.6
FRIED TOFU
This is so simple and so tasty. Leftovers (if there are any) make a great sandwich. Try mixing cumin and garlic for the spice.
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Lightly grease a non-stick pan with oil.
- Put tamari (soy sauce) in a bowl.
- In another bowl mix yeast and spices.
- Slice tofu into 1/4-inch slices.
- Dip tofu in the tamari and then in the yeast mixture.
- Fry until golden; flip and brown the other side.
- Add a bit of oil if necessary.
Nutrition Facts : Calories 198.4, Fat 14.1, SaturatedFat 2.5, Sodium 1529.4, Carbohydrate 4.5, Fiber 1.8, Sugar 1.5, Protein 17.2
CHINESE FRIED BULGUR
Make and share this Chinese Fried Bulgur recipe from Food.com.
Provided by SweetChef
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put bulgur in pot & pour boiling water over it. Stir, cover and let sit for 30 minutes to absorb water.
- Put 1 tsp oil in nonstick fry pan. Pour in egg, let cook as omelet. Remove from pan and cut egg into slivers and set aside.
- Add remaining oil to pan. Saute onion and carrots, when onion begins to turn golden, add green peas. Cook until peas are soft.
- Add bulgur and mix well. Add soy sauce to taste, mix well. Add egg, mix, and reheat.
Nutrition Facts : Calories 139.2, Fat 5.1, SaturatedFat 1, Cholesterol 105.8, Sodium 65, Carbohydrate 18.1, Fiber 4.4, Sugar 2.2, Protein 6.4
POLITIKO PLIGOURI ME MELITZANES (GREEK BULGUR WITH FRIED EGGPLA
The origin of this meal is actually from the Greeks of Constantinopolis. And therefore perfect for the Zaar World Tour!
Provided by Elmotoo
Categories Grains
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the bulgur in a medium-sized bowl and add the water. Toss it a little and let it sit, covered with a cloth, for 2 to 3 hours, until all the water is absorbed. (You can hasten this process by following package directions and adding boiling water to the bulgur instead. Whatever method you choose, the ratio of water to bulgur should always be 2:1, to ensure that the grain stays toothsome and fluffy.)
- Wash and pat dry the eggplant. Trim the stem and bottom. Cut the eggplant in half lengthwise, and cut each half into four or five strips. Cut each strip into small cubes, a little less than an inch square. Place them in a colander, sprinkle with 1 to 2 teaspoons salt. Place a weight (such as a pot cover) over the eggplant and let drain for 30 minutes. Rinse and drain well, squeezing to remove excess liquid, and pat dry.
- Heat half the oil in a large skillet and add the diced eggplant (you may have to do this in two batches). Stir-fry the eggplant continuously until it is coated with the oil and begins to soften. Add the garlic and continue to fry until the eggplant is very soft, 8 to 10 minutes.
- Remove from heat and toss together with the bulgur. Add the dill and mint to the bulgur salad and toss to combine.
- Season with lemon juice and salt and serve.
Nutrition Facts : Calories 216.2, Fat 18.3, SaturatedFat 2.5, Sodium 7.2, Carbohydrate 13.2, Fiber 5.4, Sugar 2.8, Protein 2.3
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