Korean Sweet Potato Tofu Stirfry

[Guest guest]

I'm a sucker for sweet potatoes!

 

 

* Exported from MasterCook *

 

Sweet Potato Tofu (Kokuma Tubu Muchim)

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Tofu Vegetable Dishes

 

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon vegetable oil

1 pound firm tofu -- 1/2-inch cubes

1 large cooked sweet potato (peeled) -- 1/2-inch cubes

1 green bell pepper -- cored and chopped

1 onion -- chopped

1/4 teaspoon grated fresh ginger

2 tablespoons soy sauce

1 tablespoon toasted sesame seeds

 

In a wok, heat oil over medium-high heat. Add the tofu, sweet potato, pepper,

onion, and ginger. Stir-fry until the tofu is lightly brown, about 2 minutes.

 

Add the soy sauce and cook until the liquid has been absorbed, about 1 minute

more.

 

Transfer to a serving dish, and sprinkle with the toasted sesame seeds before

serving.

 

Cuisine:

" Korean "

Source:

" Flavors of Korea (1998) Deborah Coultrip-Davis, Young Sook Ramsay "

 

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Per serving: 186 Calories (kcal); 10g Total Fat; (43% calories from fat); 11g

Protein; 17g Carbohydrate; 0mg Cholesterol; 530mg Sodium

Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 5212 0 0 0 0 0

 

 

 

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