| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Main dish, Casseroles, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Bulgur |
| 3 | c | Boiling water |
| 1/4 | c | Miso |
| 3 | tb | Water |
| 1 | tb | Honey |
| 2 | ts | Sesame oil |
| 2 | tb | Safflower oil |
| 1 | md | Eggplant, peeled & diced |
| 1 | Garlic clove | |
| 1 | ts | Minced fresh ginger |
| 1/4 | lb | Pressed tofu, diced |
| 1 | bn | Green onions, sliced |
| 1/2 | ts | Hot red pepper flakes |
INSTRUCTIONS
Place bulgur in a heat-proof serving dish. Pour on boiling water & let stand while preparing the other ingredients. Mix together miso, water, honey & sesame oil. Set aside. Heat oil in a wok & saute eggplant for 5 minutes, stirring. Add garlic & ginger & saute for 2 minutes. Add tofu & saute for 5 minutes. Add miso mixture & stir fry for 4 minutes. Add onions & pepper flakes & cook till tender. Pour off any excess water from the bulgur. Fluff with a fork & top with eggplant. Serve immediately.
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