Spicy eggplant-miso saute with bulgur
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Bulgur |
| 3 | cups | Boiling water |
| ¼ | cup | Miso |
| 3 | tablespoons | Water |
| 1 | tablespoon | Honey |
| 2 | teaspoons | Sesame oil |
| 2 | tablespoons | Safflower oil |
| 1 | medium | Eggplant, peeled & diced |
| 1 | each | Garlic clove |
| 1 | teaspoon | Minced fresh ginger |
| ¼ | pounds | Pressed tofu, diced |
| 1 | bunch | Green onions, sliced |
| ½ | teaspoon | Hot red pepper flakes |
Directions
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.
"Vegetarian Times Cookbook"