Bulgur Wheat Peppers And Bean Curd
|Bulgur wheat||1 Cup (16 tbs) (Coarse / Medium)|
|Unsalted butter||4 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Red bell peppers||2 , seeded and cut into julienne strips|
|Cider vinegar||3 Tablespoon|
|Spinach||10 Ounce, stemmed and coarsely chopped|
|Firm tofu||12 Ounce, cut into cubes (4 Small Cakes, Chinese)|
|Freshly ground pepper||1⁄2 Teaspoon|
1. Place the bulgur in a small bowl and rinse several times to remove any impurities. Add cold water to cover by 1 1/2 inches and let soak for 45 minutes, or until tender. Drain in a fine sieve, pressing to remove as much moisture as possible.
2. In a large skillet, melt the butter over moderately low heat. Add the garlic and saute for 30 seconds, until fragrant but not browned. Stir in the cumin and add the peppers, cover and cook for
3. Add the vinegar and bulgur and cook uncovered for 5 minutes, stirring frequently to prevent scorching. Add the spinach and tofu, cover and simmer for about 5 minutes longer, or until the spinach wilts. Season with the salt and pepper.