Bulgur With Ginger And Scallions Recipe
Ingredients
| 2 tablespoons low-sodium soy sauce | ||
| Pinch of ground ginger | ||
| Honey | 1 Teaspoon | |
| 1 square firm tofu, cut into 1/4 inch dice | ||
| Bulgur | 1 1/2 Cup (16 tbs) | |
| Unsalted butter | 1 Tablespoon | |
| 4 scallions (white and green parts), thinly sliced | ||
| Italian parsley | 2 Tablespoon, chopped | |
| 2 red peppers, roasted and peeled, or 1 jar of pimientos | ||
| 1 avocado, pitted, peeled, and sliced | ||
| 8 radishes, stem and root ends trimmed | ||
Directions
In a small bowl, mix the soy sauce, ginger, and honey.
Add the tofu and marinate for 1 hour.
Cook the bulgur, uncovered, in 4 to 6 cups of rapidly simmering water for 30 minutes.
Strain and keep warm.
Melt the butter over low heat in a 6- to 8-inch saute pan, add the scallions, and toss for 2 minutes.
Add the bulgur and stir for 2 minutes more.
Drain the tofu and add it to the bulgur with the parsley; stir gently for 1 minute.
Add to each portion some avocado, radishes, and roast peppers and serve.
Add the tofu and marinate for 1 hour.
Cook the bulgur, uncovered, in 4 to 6 cups of rapidly simmering water for 30 minutes.
Strain and keep warm.
Melt the butter over low heat in a 6- to 8-inch saute pan, add the scallions, and toss for 2 minutes.
Add the bulgur and stir for 2 minutes more.
Drain the tofu and add it to the bulgur with the parsley; stir gently for 1 minute.
Add to each portion some avocado, radishes, and roast peppers and serve.
Chef
