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Bulgur With Ginger And Scallions

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  Low sodium soy sauce 2 Tablespoon
  Ground ginger 1 Pinch
  Honey 1 Teaspoon
  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.

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Bulgur With Ginger And Scallions Recipe