Tofu and Bulgur Pilaf with Ginger and Scallions

[Guest guest]

Tofu and Bulgur Pilaf with Ginger and Scallions.

 

1/2 cup soy sauce

2 tsp fresh ginger, grated or minced very fine

1 tbsp maple syrup or brown rice syrup

1/2 lb firm tofu, cut into 1/4 " cubes

1 1/2 cups bulgur

1 tbsp sesame oil

4 scallions, thinly sliced or use green onions

2 tbsp chopped, fresh parsley

2 tbsp finely ground sesame seeds

2 red bell peppers, sliced (for extra special taste, roast them

first, then remove the skins and slice)

1 avocado, pitted, peeled and sliced

8 radishes, stem and roots ends trimmed

 

In a bowl, mix the soy sauce, ginger and maple or brown rice syrup.

Add the tofu cubes and marinate for a minimum of 1 hour (overnight is

even better).

 

Cook the bulgur, uncovered, in 4-6 cups of rapidly boiling water for

15-20 minutes, or until the liquid is absorbed. Keep warm by covering

and placing in a 250 F oven.

 

Heat the sesame oil over low heat in a 6-8 " deep pan or wok. Add the

scallions and toss for a few minutes. Add the bulgur and stir for

another couple of minutes.

 

Drain the tofu from the marinade (reserving marinade) and add it to

the bulgur with the parsley and sesame seeds; stir gently for 1

minute then remove from heat. Stir in a little of the marinade (about

1/3 cup) to flavour the bulgur further.

 

Top each serving with a few slices of avocado, red pepper and

radishes.

 

Serves 4