Sprouts and Tofu Soup
Sprouts and tofu soup is a protein rich soup. Tofu is also called bean curd, it is prepared from soy milk and is considered to be a good source of proteins. Sprouts curries are commonly prepared, but I just thought of trying something new with these protein rich sources.
Measurement: 1 Cup = 180 ml
Serves: 3
Ingredients:
- Sprouted green grams (moong) – 1/4 cup
- Sprouted moth beans (matki) – 1/4 cup
- Tofu (cubes or strips) – 1/2 cup
- Onion (chopped) – 1 small
- Garlic cloves (chopped) – 3 to 4
- Ginger (grated) – 1/4 tsp
- Soya sauce – 1 tsp
- Tomato ketchup – 1 tsp
- Chilly vinegar – 1 tsp
- Pepper powder – 1/4 tsp
- Butter – 1/2 tsp
- Oil – 1/2 tsp
- Corn flour – 1 heaped tbsp
- Water – 500 to 600 ml
- Corriander leaves (chopped) – for garnishing
- Salt to taste
Procedure:
- Heat a frying pan, drizzle oil and stir fry tofu, keep aside.
- Melt butter in a sauce pan and add onion, stir fry for a min.
- Add ginger and garlic, stir fry for 5 seconds.
- Add sprouted green grams and moth beans, stir fry for a min.
- Add water and bring it to boil.
- Combine corn flour with 2 tbsp water and keep aside.
- When the sprouts are half cooked, add salt and corn flour paste.
- Add soya sauce, tomato ketchup and chilly vinegar, stir well.
- Add tofu and pepper powder, simmer for a min.
- Garnish with corriander leaves.
- Serve hot.
Tip:
- If you want it to be spicy, then add crushed green chilly along with ginger and garlic.
- The sprouts should be half cooked, do not overcook them because overcooking affects nutritional quality.
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