Bulgur Bowl with Vegetables and Marinated Tofu | America's Test Kitchen

Ingredients

• 5 tablespoons vegetable oil, divided
• 3 shallots, sliced into thin rounds
• 1 3/4 teaspoons plus pinch table salt, divided, plus salt for cooking bulgur
• 3 tablespoons sriracha, divided
• 2 tablespoons honey, divided
• 14 ounces firm tofu, cut into ¾-inch cubes
• 1/2 cup rice vinegar
• 1 1/2 cups thinly sliced red cabbage
• 1 pound carrots, peeled and sliced on bias ½ inch thick
• 1 pound broccolini, trimmed and cut into 1-inch pieces
• 1 1/4 cups medium-grind bulgur
• 2 tablespoons mayonnaise