Sweet potato rice : kokuma bokum bap (korean)

Yield: 4 servings

Measure Ingredient
½ cup Soy sauce
½ 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 \N Green onions; trimmed, green and white parts, 1/2-inch chop
3 cups Cooked rice
\N \N 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

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@...> on Mar 31, 1999, converted by MM_Buster v2.0l.

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