Ingredients
Ingredients for 10 servings:
- 1.5kg Ardo Bulgur
- 500g Ardo sweet potato
- 500g Ardo sugar snap peas
- 300g tofu
- 10 portobello mushrooms
- Olive oil
- Sesame oil
- Black and white sesame seeds
- Sushi seasoning
- Sweet chili sauce
- Asian black pepper sauce
- Guadelajara spice mix
Allergens
Sesame
Soy
Gluten
Preparation
- Start by marinating the tofu with sweet chili and Asian black pepper sauce. Place the tofu on a baking sheet and bake in the oven for 10-15 minutes at 180°C.
- Cut the portobello mushrooms into strips, fry in olive oil, and finish with some sesame oil and white sesame seeds.
- Fry the sweet potato cubes in some oil and season with some Guadelajara herbs. Finish with black sesame seeds.
- Steam or stir-fry the sugar snaps briefly.
- Warm the bulgur in the microwave or steamer and season with the sushi seasoning.
- To assemble the dish, fill the bowl with the bulgur, top with the various garnishes, and finally finish with a few dashes of Asian black pepper sauce.
