Sweet Potato Rice with Tofu

[Guest guest]

Ok. i've decided. I got this book from the library. Another one I want to try

but haven't typed yet is soba noodles with radish, soy, red pepper, ginger,

onions, garlic. Very simple stuff - sound like fast dinners! love it. It's a fun

book. I just ordered it. -patH

 

" Flavors of Korea : Delicious Vegetarian Cuisine " Deborah Coultrip-Davis, et

al; Paperback; @ under $11 plus postage from the major dealers on web

 

* Exported from MasterCook *

 

Sweet Potato Rice : Kokuma Bokum Bap (Korean)

 

Recipe By : Flavors of Korea: Vegetarian Cuisine 1998

Serving Size : 4 Preparation Time :0:00

Categories : 1Filed 2Send

Rice Soy Products

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup soy sauce

1/2 teaspoon grated gingerroot

1 tablespoon rice vinegar

4 ounces firm tofu -- cubed

2 tablespoons vegetable oil -- or less

1 large sweet potato -- cooked

but still firm -- peeled and diced

6 green onions -- trimmed

green and white parts -- 1/2-inch chop

3 cups cooked rice

salt and black pepper -- to taste

 

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 3/99

 

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NOTES : Makes 2 generous main-dish servings or 4 side-dish servings. Cook use of

left over rice.

 

 

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