Bulgur With Ginger And Scallions
|Low sodium soy sauce||2 Tablespoon|
|Ground ginger||1 Pinch|
|Tofu square||1 , cut into 1/4 inch dice (1 Firm Piece)|
|Bulgur||1 1⁄2 Cup (24 tbs)|
|Unsalted butter||1 Tablespoon|
|Scallions (green and white)||4 , thinly sliced|
|Chopped italian parsley||2 Tablespoon|
|Red peppers/1 jar of pimientos||2 , roasted and peeled|
|Avocado||1 , pitted, peeled, and sliced|
|Radishes||8 , stem and root ends trimmed|
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.