Sweet Potato Rice : Kokuma Bokum Bap (Korean) Recipe
Servings: 4
Ingredients
- 1/2 c. soy sauce
- 1/2 tsp grated gingerroot
- 1 Tbsp. rice vinegar
- 4 ounce hard tofu, cubed
- 2 Tbsp. vegetable oil, or possibly less
- 1 lrg sweet potato, cooked
- Â Â but still hard, peeled and diced
- 6 x green onions, trimmed
- Â Â green and white parts, 1/2-inch chop
- 3 c. cooked rice
- Â Â salt and black pepper, to taste
Directions
- 1) In a c. or possibly small bowl, mix together the soy, ginger, and rice finegar.
- Pour over the cubed tofu and marinate for about 5 min.
- 2. Heat oil in a wok or possibly large skillet. Add in the sweet potato, onions and tofu with the marinade. Stir fry till the tofu is lightly browned.
- 3. Add in the rice, and stiry fry 3 min longer. Add in salt and pepper. Serve warm.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 70 | 25% |
| Total Fat 7.96g | 10% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 1825mg | 76% |
| Potassium 308mg | 9% |
| Total Carbs 42.86g | 11% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.46g | 2% |
| Protein 7.91g | 13% |
