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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Rice, Soy product, Vegetarian 4 servings

INGREDIENTS

1/2 c Soy sauce
1/2 ts Grated gingerroot
1 tb Rice vinegar
4 oz Firm tofu; cubed
2 tb Vegetable oil; or less
1 lg Sweet potato; cooked but still firm, peeled and diced
6 Green onions; trimmed, green and white parts, 1/2-inch chop
3 c Cooked rice
Salt and black pepper; to taste

INSTRUCTIONS

1) In a cup or small bowl, mix together the soy, ginger, and rice finegar.
Pour over the cubed tofu and marinate for about 5 minutes.
2) Heat oil in a wok or large skillet. Add the sweet potato, onions and
tofu with the marinade. Stir fry until the tofu is lightly browned.
3) Add the rice, and stiry fry 3 minutes longer. Add salt and pepper. Serve
hot.
ONE-THIRD recipe: 365 cals, 9g protein, 11g fat (28% cff) 57g carb. est by
publisher.
SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah
Coultrip-Davis, Young Sook Ramsay (1998 Book Publishing Co)
<>kitpath@earthlink.net 3/99
NOTES : Makes 2 generous main-dish servings or 4 side-dish servings. Cook
use of left over rice.
Recipe by: Flavors of Korea: Vegetarian Cuisine 1998
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 31,
1999, converted by MM_Buster v2.0l.

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