Spicy Eggplant Miso Saute with Bulgar

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Spicy Eggplant Miso Saute with Bulgar

 

1 1/2 cups bulgur

3 cups boiling water

1/4

cup miso

3 tablespoons water

1 tablespoon mild honey

2 teaspoons

sesame oil

1 medium eggplant, about 1 1/2 pounds, peeled and diced small

 

1 clove garlic, minced or put through a press

1 teaspoon minced or

grated fresh ginger

1/4 to 1/2 pound pressed tofu, to taste, dice

1 bunch

green onions, sliced, both green and white parts

1/4 to 1/2 teaspoon hot red

pepper flakes or 1 small dried red pepper, seeds removed, crumbled

 

Place the bulgur in a heatproof serving dish and

pour on the boiling water. Let stand while you prepare the rest of the

ingredients. In a small bowl, mix together the miso, water, honey, and sesame

oil. Set aside. Heat the oil in a wok or a large, heavy-bottomed skillet and

saute the eggplant for 5 minutes, stirring. Add the garlic and ginger and saute

for 2 minutes. Add the tofu and saute for 5 minutes. Add the miso mixture and

stir-fry for 3 to 4 minutes. Add the green onions and pepper flakes and cook,

stirring, until the onions are tender. Pour off any water that hasn't been

absorbed by the bulgur. Fluff with a fork and top with the eggplant mixture.

 

Pressed Tofu: Wrap the tofu in a dish towel, in a single layer. Place on a

baking sheet, and set another baking sheet or a cutting board on top. Place a

saucepan full of water or an equivalent weight (at least 2 pounds) on the top

sheet or cutting board and leave for 30 minutes or longer. Pressed tofu is now

ready to marinate or cook, or can be kept in water in the

refrigerator.