MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Spicy Eggplant-Miso Saute with Bulgur
 Categories: Main dishes, Vegetarian
      Yield: 4 servings

  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

  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.

  "Vegetarian Times Cookbook"

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Spicy Hot Sichuan Tofu
 Categories: Vegetarian, Vegan, Main dishes
      Yield: 6 servings

MMMMM-----------------------SAUCE MIXTURE----------------------------
      1 tb Cornstarch
      2 ts Sugar
      2    Garlic cloves (or more)
           -- minced
      1 tb Hot Bean Paste
      1 tb Sherry
    1/2 ts Sichuan Peppercorn powder
           -- (amount may be doubled)
      1 tb Red hot pepper oil (or more)
      3 tb Vinegar
      1 tb Soy sauce
           Salt & pepper; to taste

MMMMM---------------------OTHER INGREDIENTS--------------------------
      1 lb Tofu (firm or soft); diced
      1 tb Soy sauce
      2 tb Corn or canola oil
      1 tb Minced ginger root
    1/4 lb Fresh mushrooms; chopped
    1/4 c  Water chestnuts, chopped
      3    Green onions (or more)
           -- minced

  Mix sauce ingredients together in a small bowl.  Set aside.

  Heat oil in a nonstick pan or wok; brown ginger root.  Add tofu and 1
  tablespoon soy sauce; stir gently and occasionally for 2 minutes.

  Add chopped mushrooms and water chestnuts; stir gently for 2 minutes.

  Add minced green onions and sauce mixture and stir for 1 minute.
  Serve hot.

  Per serving: Calories: 153 Fat: 11 gm (saturated fat = 8%)
  Carbohydrates: 8 gm             Cholesterol: 0 mg Protein: 8 gm
  Sodium: 237 mg Fiber: 2 gm Calcium: 95 mg

  Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H.
  Typos by: Karen Mintzias

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