Ingredients
- 1 1/2 bulgur
- 1 eggplant
- 1 garlic clove
- 1/4 miso
- 700 ml boiling water
- 120 gr pressed tofu
- 45 ml water
- 30 ml safflower oil
- 16 ml honey
- 10 ml sesame oil
- 5 gr ginger (minced fresh)
- 1 gr pepper flakes (hot red)
- some green onions
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.
