Bulgur Wheat, Peppers and Bean Curd Recipe

Name: Bulgur Wheat, Peppers and Bean Curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulgur wheat; 2 fresh sweet red peppers, washed; 1/2 pound fresh spinach; 4 bean curd cakes (tofu), each about 3 inches square and 1 inch thick; 1/4 pound sharp cheddar cheese; 4 tablespoons butter; 1 tablespoon garlic, minced; 2 tablespoons cider vinegar; Salt; Freshly ground pepper

Servings: persons

1 cup bulgur wheat
2 fresh sweet red peppers, washed
1/2 pound fresh spinach
4 bean curd cakes (tofu), each about 3 inches square and 1 inch thick
1/4 pound sharp cheddar cheese
4 tablespoons butter
1 tablespoon garlic, minced
2 tablespoons cider vinegar
Salt
Freshly ground pepper

1
Place the bulgur wheat in a bowl.
2
Bring 2 cups of water to a boil with 1/2 teaspoon salt.
3
Pour this over the wheat and let wheat stand for 20 minutes, or long enough to absorb the water.
4
After it has absorbed the water, drain off any excess thoroughly.
5
While the wheat is softening, prepare the remaining ingredients.
6
Seed and julienne the red peppers into 1/4-inch pieces; stem and wash the spinach; cut the bean curd cakes into 1/2-inch dice; grate the cheese.
7
Heat the butter in a 12-inch skillet until it is golden brown.
8
Add the garlic and saute for 30 seconds.
9
Add the peppers, cover, and simmer for 5 minutes over medium heat.
10
Remove the cover and add the drained wheat and vinegar.
11
Stir for 5 minutes, without a cover.
12
Add the bean curd and spinach; cover and simmer, over low heat, for about another 5 minutes or until the spinach has wilted.
13
Season very well with 1 teaspoon salt and 1/4 teaspoon pepper.
14
If you are too cautious at this point, the dish will taste flat.
15
If you find the dish too moist, evaporate some of the excess water over medium heat.
16
Stir in the cheese and remove the dish from heat when the cheese has just melted.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup bulgur wheat, 2 fresh sweet red peppers, washed, 1/2 pound fresh spinach, 4 bean curd cakes (tofu), each about 3 inches square and 1 inch thick, and more.

Yes, Bulgur Wheat, Peppers and Bean Curd falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bulgur Wheat, Peppers and Bean Curd

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