Ingredients with Measurements:
-1/2 cup all-purpose flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup warm water
-1/4 cup vegetable oil
-1/2 cup crumbled firm tofu
-1/4 cup diced onion
-1/4 cup diced bell pepper
-1/4 cup diced carrot
-1/4 cup diced celery
-1/4 cup diced mushrooms
-1/4 cup diced tomato
-1/4 cup diced green onion
-1/4 cup chopped cilantro
-1 teaspoon garlic powder
-1 teaspoon ground cumin
-1 teaspoon chili powder
-1 teaspoon paprika
-1/2 teaspoon black pepper
Special Equipment Needed:
-Large bowl
-Whisk
-Non-stick skillet
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Gradually add the warm water and oil, stirring until the mixture is smooth.
3. Add the crumbled tofu and stir until combined.
4. Add the onion, bell pepper, carrot, celery, mushrooms, tomato, green onion, cilantro, garlic powder, cumin, chili powder, paprika, and black pepper.
5. Stir until all the ingredients are evenly distributed.
6. Heat a non-stick skillet over medium heat.
7. Scoop 1/4 cup of the batter onto the skillet and spread it out into a circle.
8. Cook for 2-3 minutes, or until the edges are golden brown.
9. Flip the tingmo and cook for an additional 2-3 minutes.
10. Remove from the skillet and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 4-6 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 10 g
Carbohydrates: 22 g
Protein: 6 g
Substitutions for Ingredients
-All-purpose flour: whole wheat flour, almond flour, oat flour
-Vegetable oil: olive oil, coconut oil
-Tofu: tempeh, seitan
-Onion: shallot, leek
-Bell pepper: jalapeño, poblano
-Carrot: sweet potato, squash
-Celery: fennel, zucchini
-Mushrooms: eggplant, zucchini
-Tomato: sun-dried tomato, roasted red pepper
-Green onion: chives, parsley
-Cilantro: basil, oregano
Variations:
-Add 1/4 cup cooked quinoa for extra protein
-Substitute the vegetables with your favorite vegetables
-Add 1/4 cup cooked chickpeas for extra protein
-Add 1/4 cup diced avocado for extra creaminess
Tips and Tricks:
-Make sure the batter is not too thick or too thin.
-Make sure the skillet is hot before adding the batter.
-Flip the tingmo carefully to avoid breaking it.
Storage Instructions:
Tingmo with tofu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Tingmo with tofu can be reheated in a non-stick skillet over medium heat for 2-3 minutes, or until heated through.
Presentation Ideas:
Tingmo with tofu can be served with a side of salsa, guacamole, or sour cream. It can also be served with a side of steamed vegetables or a salad.
Garnishes:
Tingmo with tofu can be garnished with diced avocado, diced tomatoes, diced onion, diced bell pepper, diced jalapeño, diced cilantro, or diced green onion.
Pairings:
Tingmo with tofu pairs well with a side of steamed vegetables, a side of salad, or a side of roasted potatoes.
Suggested Side Dishes:
-Steamed vegetables
-Salad
-Roasted potatoes
-Rice
-Quinoa
Troubleshooting Advice:
If the tingmo is not cooking evenly, make sure the skillet is hot before adding the batter. If the tingmo is too thick, add a tablespoon of water to the batter and stir until combined.
Food Safety Advice:
Make sure all the ingredients are cooked thoroughly before consuming.
Food History:
Tingmo is a traditional Tibetan steamed bread that is usually served with a variety of savory toppings. It is believed to have originated in the Himalayan region of Tibet.
Flavor Profiles:
Tingmo with tofu has a savory flavor with hints of garlic, cumin, chili powder, and paprika.
Serving Suggestions:
Tingmo with tofu can be served as an appetizer, side dish, or main course.
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Region: Tibetan