FoFa says:
"Ok, this does not sound that good, but it really is.
Can be served as a side, a hot dip for bread, what ever. I usually serve as a side dish.
If served as a hot dip for bread, make sure your tofu pieces are smaller.
"
3 or 4 spicy chilies (I usually use fresh jalapenos) adjust to your heat level.
1 block firm tofu, cubed (I like smaller cubes, say 1/4-1/2 inch size)
1 can creamed corn (or make your own)
1 tsp. ground cumin
1 1/2 tsp grated ginger (fresh is way better in this one)
1/2 - 1 cup of water
pinch of sugar
handful (about 3 tbl) chopped cilantro
oil for saute
salt to taste
Heat about 2 tbs of oil in a pan, saute the chilies and tofu until lightly brown.
Add the ginger and stir for a few seconds.
Add the corn.
Add the water (typically a cup).
Add the rest.
Bring to a boil.
Cook until desired thickness is reached.