Recipe: Thai Tofu Tabbouleh

THAI TOFU TABBOULEH

1 pound extra-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 lemon grass, such as Thai Kitchen
1/2 teaspoon minced garlic, fresh or jarred
2 teaspoons toasted sesame oil
1 box tabbouleh (or 3/4 cup bulgur wheat)
1 1/4 cups boiling water

Heat a grill set up for hot, direct grilling, or preheat the oven to 450 degrees G.

Coat the tofu slices with 1/2 cup of the peanut sauce; set aside for 10 minutes.

Mix the ginger, lemon grass, 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.

Serves 4
Adapted from source: Homemade in a Hurry by Andrew Schloss