|½ tablespoon||Minced ginger|
|½ tablespoon||Minced garlic|
|½ cup||Diced onion|
|1 teaspoon||Garam masala|
|1 tablespoon||Soy sauce|
|2 cups||Mixed vegetables, parboiled finely chopped|
|1 cup||Tofu, squeezed & crumbled|
|Momo wrappers see recipe|
|Momo sauce - see recipe|
Melt ghee in a wok or skillet. Add ginger, garlic & onion & stir fry for 1 minute. Add garam masala, chili powder, pepper, salt & soy sauce. Stir-fry for 30 seconds. Add vegetables & mix well. Remove from heat & place in a bowl. Add tofu & toss well. Allow to cool & drain off excess liquid. Put 1 tb of filling into each momo wrapper & seal closed with a little water. Steam over a steaming rack for 15 to 20 minutes. Serve hot with momo sauce.
Adapted from Betty Jung, "The Kopan Cookbook"
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