| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Korean | Sauce | 4 | Servings |
INGREDIENTS
| 1/4 | c | Soy sauce |
| 1 | t | Sugar, add more for taste if |
| you want to | ||
| 1 | t | Vinegar, rice wine vinegar |
| is preferred | ||
| 1 | Clove garlic, chopped or | |
| as many as you like | ||
| 1 | T | Very thinly sliced onions |
| for flavor | ||
| 1 | T | Finely chopped scallions |
| 1 | T | Sesame oil |
| 1 | t | Sesame seeds, either ground |
| up or by the seed | ||
| 1 | Ice cube for thinning out | |
| the salty flavor of the | ||
| soy | ||
| sauce |
INSTRUCTIONS
Date: Sat, 24 Feb 1996 15:37:34 -0500 (EST) From: From Karina to You <heesoo@dolphin.upenn.edu> I am Korean and tofu is one of the staple foods we eat. I personally love tofu fried with a bit of canola or sesame seed oil. Just slice the tofu into a little bit bigger than a quarter of an inch long pieces and fry them until they are crispy and lightly browned. There is a sauce that Koreans eat with fried tofu: Mix all ingredients. I am not sure if 1/4 cup of soy sauce is not enough--you can add more if the other ingredients seem to outweigh the others. Karina Kim <heesoo@dolphin.upenn.edu> FATFREE DIGEST V96 #54 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 169
Calories From Fat: 62
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 776.5mg
Potassium: 129.8mg
Carbohydrates: 24.8g
Fiber: <1g
Sugar: 6.5g
Protein: 3.2g