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Montana Rocks
Mexican tofu with vegetables and rice
A nice mexican recipe. The vegetarian main course contains the following ingredients: quick-cooking rice, kidney beans (400 g), oil, tofu stir-fry strips spicy spiced (a 180 g), wok vegetables (Italian (750 g, frozen)), sour cream and tortilla chips (nacho cheese (150 g)) ).
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Ingredients
Directions
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Cook the rice according to the instructions for use.
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Let kidney beans drain.
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Add oil in wok, add tofu taps and fry in 5 min.
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Remove from pan.
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Wok vegetables 7 minutes stir-fry.
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Add kidney beans and tofu sprouts, warm for 2 min.
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Divide vegetables and rice into 4 plates, add some sour cream and add chips separately..
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Nutrition
877Calories
Sodium23% DV540mg
Fat57% DV37g
Protein70% DV35g
Carbs34% DV101g
Fiber32% DV8g
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