It’s cold out, and you want filling, comfortable food, but something somewhat healthy. It’s fall and there are root vegetables in abundance.
I like planetalyx’s recipe, with some modifications (the addition of carrots improves many things, not all, but many):
Take a couple of small sweet potatoes or yams, or one big one, peel and grate them. I cheat and use a food processor.
Grate a large, peeled carrot.
Take a large skillet, put in enough oil to substantially coat the bottom, start it heating.
Grate a good sized hunk of ginger root. You’ll want the hand grater for this.
Toss the grated ginger in the oil and stir, wait for it to get fragrant and golden, then toss in the grated sweet potatoes and carrot. That will soak up the oil, so stir it all up again to keep it from sticking and burning. Let it cook for a couple of minutes, then add a half cup of grated firm tofu.
Let it cook down some more, heating everything through.
Dump the hash onto a plate, turn off the burner. Now pour some soy sauce into the pan to deglaze it and pull off the crunchy bits. Pour that over the hash.
Serves 2 to 3 people. Or one hungry one.
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