| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Rice, Soy product, Vegetarian | 4 | Servings |
INGREDIENTS
| 1/2 | c | Soy sauce |
| 1/2 | t | Grated gingerroot |
| 1 | T | Rice vinegar |
| 4 | oz | Firm tofu, cubed |
| 2 | T | Vegetable oil, or less |
| 1 | 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
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. 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. 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) <>[email protected] 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 <[email protected]> on Mar 31, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 531
Calories From Fat: 55
Total Fat: 9.7g
Cholesterol: 0mg
Sodium: 1258.1mg
Potassium: 1680.4mg
Carbohydrates: 143.6g
Fiber: 4.7g
Sugar: 1.4g
Protein: 14.9g