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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Vegetarian Casseroles, Main dish, Vegetarian 4 Servings

INGREDIENTS

1 1/2 c Bulgur
3 c Boiling water
1/4 c Miso
3 T Water
1 T Honey
2 t Sesame oil
2 T Safflower oil
1 Eggplant, peeled & diced
1 Garlic clove
1 t Minced fresh ginger
1/4 lb Pressed tofu, diced
1 Green onions, sliced
1/2 t 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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Nutrition (calculated from recipe ingredients)
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Calories: 303
Calories From Fat: 100
Total Fat: 11.4g
Cholesterol: 0mg
Sodium: 17.3mg
Potassium: 263.2mg
Carbohydrates: 45.1g
Fiber: 9.8g
Sugar: 4.7g
Protein: 9.3g


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