Bulgur Nasi Goreng Style
green pointed peppers
bunch of parsley
Put the bulgur in a colander and wash well. Bring 300 ml water with a little salt to a boil. Then add the bulger, cover and simmer for 10 minutes on the lowest setting.
Then put in a colander and drain.
Dab the tofu and cut into cubes.
Heat 2 tablespoons of oil in a pan and fry the tofu, then remove from the pan and set aside. Peel the onion and garlic, chop finely and fry in the pan with a little oil.
Add turmeric and ginger and stir.
Now add the burgur and soy sauce to the pan and mix well. Grate the carrot and cut the bell pepper into small pieces. Mix together with the tofu and parsley in the burgur.
Arrange on plate and serve. If you like, you can also add roasted onions.