Serves:

Ingredients:

1 1/2 c Bulgur
3 c Boiling water
1/4 c Miso
3 tb Water
1 tb Honey
2 ts Sesame oil
2 tb Safflower oil
1 md Eggplant, peeled & diced
1 ea Garlic clove
1 ts Minced fresh ginger
1/4 lb Pressed tofu, diced
1 bn Green onions, sliced
1/2 ts Hot red pepper flakes

Method:

Place bulgur in a heat-proof serving dish.
Pour on boiling water & let stand while preparing the other ingredients.
Mix together miso, water, honey & sesame oil.
Set aside.
Heat oil in a wok & saute eggplant for 5 minutes, stirring.
Add garlic & ginger & saute for 2 minutes.
Add tofu & saute for 5 minutes.
Add miso mixture & stir fry for 4 minutes.
Add onions & pepper flakes & cook till tender.
Pour off any excess water from the bulgur.
Fluff with a fork & top with eggplant.
Serve immediately.