2 packages silken tofu, cut into lengthwise and in half to get 4 equal pieces
1 cup rice flour for coating
2 large tomatoes, 1/2 inch dice
1/2 cup chopped flat-leaf parsley
1 shallots, minced
1 cup rehydrated bulghur wheat
juice of 2 lemon
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
4 sheets whole wheat lavosh
Prepare a shallow fryer by filling a wok or straight-sided pan with 3 inches of oil over medium-high heat. Oil will be about 350 degrees. Dust the tofu fingers with rice flour and fry until golden, brown and delicious, about 2 minutes. Meanwhile, in a large bowl, combine tomatoes, parsley, shallots, bulghur wheat, lemon juice and extra virgin olive oil. Season and check for flavor. Remove tofu from oil, drain on paper towel-lined plate and season with salt while hot. To serve, lay out lavosh, fill with bulgur wheat salad and top with two pieces crispy tofu. Roll up, slice on the diagonal, and serve.
- Wine Notes:
2005 Seresin Sauvignon Blanc
From Marlborough, New Zealand
Refreshing, crisp and complex with flavors of nectarine and grapefruit. Pairs well with everything from vegetables to spicy Asian food — goes great with all the dishes from this episode.
O Water – “A twist of mandarin orange”
Unsweetened flavored water that has no sugar, no calories, and a hint of aromatic orange. Pairs well with the health-conscious dishes in this episode.
>>This recipe appears in Episode #514.