Pink bulgur bowl with crispy tofu bites | Recipe | Kitchen Stories

Ingredients

• 130 g bulgur
• 320 ml water
• 1 red beet (cooked)
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 200 g firm tofu
• 2 tbsp flour
• 0.25 tsp curry powder
• 0.25 tsp garlic powder
• 1 pinch sweet paprika powder
• 1 pinch salt
• 0.25 tsp pepper
• 1 tbsp vegetable oil
• 1 tbsp vegan white wine
• 1 tbsp maple syrup
• 1 tbsp soy sauce
• 95 g edamame beans
• 0.25 cucumber (sliced)
• 1 carrot
• sesame seed (toasted)
• 4 tbsp hummus
• salt
• pepper