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Mexican style tofu


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For 4 people:
400 g of tofu
400 g of cooked sweet corn kernels
2 red peppers
2 onions
2 tablespoons corn oil
2 tablespoons soy sauce (shoyu)
1/2 teaspoon chili powder


Diced tofu.
Clean and dice the peppers, too.
Finely slice the onions and sauté in the oil using a large pan.
Add the tofu and season with shoyu.
Cook for 7-8 minutes, then add the diced peppers and stir.
Sprinkle with chili powder, stir and cook for a few minutes.
To finally add the corn, stir everything thoroughly, let it over heat a few more minutes and serve hot.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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