| 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.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”