| 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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“We simply prepare ourselves. God fills us.”