| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Korean |
Sauce |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Soy sauce |
| 1 |
ts |
Sugar (add more for taste if you want to) |
| 1 |
ts |
Vinegar (rice wine vinegar is preferred) |
| 1 |
|
Clove garlic; chopped (or as many as you like) |
| 1 |
tb |
Very thinly sliced onions (for flavor) |
| 1 |
tb |
Finely chopped scallions |
| 1 |
tb |
Sesame oil |
| 1 |
ts |
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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