Stamp and Go
1/2 lb tofu, frozen, thawed and squeezed dry
2/2 medium onion, finely chopped 2 scallions, chopped 1 hot pepper, seeded and finely chopped
3/4 cup tomatoes, skinned seeded and chopped 2 cloves garlic, crushed and finely chopped 1 1/2 cups
whole wheat flour 1 tsp baking powder 1 1/2 cups cornmeal about 1/2 tsp salt
4/2 tsp dried thyme some water oil for frying
soak the tofu about 2 hours or overnight in lightly salted water. Squeeze dry again and finely chop
before using.
Sauté the onion, scallions, hot pepper, tomatoes and garlic until the onion is transparent.
Sift together the flour, baking powder and add the cornmeal, salt, thyme, tofu and sautéed
vegetables.
Add enough water to make a soft, sticky batter.
Heat up a skillet with about 1/4 inch oil.
Drop mixture by spoonfuls into hot oil in a shallow skillet.
Fry until the fritters are golden brown, drain in crushed kitchen paper and serve hot.