Teriyaki Tofu Bulgur Bowl
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Teriyaki Tofu Bulgur Bowl

Teriyaki Tofu Bulgur Bowl

with smashed cucumber and pickled radish

Smashed cucumber and pickled radish add a bit of bite—in more ways than one—to this abundant bulgur bowl. Protein-packed tofu is coated in sticky and sweet teriyaki sauce for a nourishing element, while sesame seeds add a wonderful nuttiness to this fantastic veggie dish.

Optional Spice
Calorie Smart
Protein Rich
Climate Conscious
Total Time30 minutes
Cooking Time35 minutes


Serving amount

1 sachet(s)

Teriyaki Sauce

(Contains Soya, Wheat)

1 unit(s)


120 grams

Bulgur Wheat

(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)

2 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

2 unit(s)


125 grams


1 unit(s)


(Contains Soya)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2069 kJ
Energy (kcal)494 kcal
Fat15.1 g
of which saturates1.9 g
Carbohydrate65.1 g
of which sugars12.9 g
Dietary Fiber1 g
Protein52.9 g
Cholesterol0 mg
Salt4.89 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Pot with Lid


Pickle the Radish
  • Trim and thinly slice the radish.
  • Pop into a small bowl along with 1 tsp sugar, ¼ tsp salt (double both for 4p) and half the apple cider vinegar
  • Mix together and set aside, continuing to stir frequently.
Smash the Cucumber
  • Trim the cucumber then halve lengthways. Bash each half with the bottom of a pot or pan. Thinly slice widthways.
  • In a separate bowl, toss the smashed cucumber with the soy sauce, remaining apple cider vinegar and 1 tsp sugar (double for 4p).
  • Set aside, continuing to stir occasionally.
Boil the Bulgur
  • Place a pot over medium-high heat with a drizzle of oil.
  • Add the lemongrass paste and cook until fragrant, 30 secs.
  • Pour in 240ml salted water (double for 4p) and bring to the boil.
  • Stir in the bulgur, bring back to the boil and simmer for 1 min.
  • Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins (or until ready to serve).

TIP: If you’re in a hurry you can boil the water in your kettle.

Cook the Tofu
  • Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. 
  • Halve the chilli and discard the core and seeds. Finely chop.
  • Place a pan over high heat with a good glug of oil.
  • Once hot, fry the tofu until slightly crispy, 6-8 mins. Shift frequently to ensure it doesn't burn. 
Add the Teriyaki
  • Remove the pan from the heat and drain off any excess oil.
  • Stir in the teriyaki sauce, half the sesame seeds and chilli (use less if you don't like spice).
  • Add a splash of water to loosen the sauce if you feel it's too thick. Taste and season with salt and pepper, if required.
Assemble and Serve
  • Fluff up the bulgur with a fork and divide between bowls. 
  • Drain the pickling liquids from the radish and cucumber.
  • Arrange the teriyaki tofu, cucumber and radish on top of the bulgur.
  • Finish with a sprinkling of sesame seeds.
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