 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is popular in Dharamsala, served with slight variations at many of the cafés and restaurants that cater to travelers. Ingredients:
1/2 large onion, chopped |
1/4 teaspoon paprika |
2 cloves garlic, finely chopped |
2 tsp diced fresh ginger |
1 plum tomato, chopped |
12 oz extra-firm, low fat tofu, cubed |
2 1/2 cups fresh or frozen corn |
1 tablespoon cornstarch |
2 tablespoons water |
4 cups water |
Directions:
1. Using non-stick spray, sauté the onion in a soup pot until brown and soft.
2. Add the paprika, garlic, and ginger and cook briefly.
3. Add the tomato and tofu and cook 2 minutes.
4. Add the water.
5. Add corn to the pot.
6. Combine the cornstarch and 2 tablespoons water, add to the pot.
7. Bring to a boil, and simmer for 5 minutes, stirring occasionally.
|
|