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Experimental Fox
Multigrain rice with vegetarian chili sauce
Rice with tofu, chickpeas and peppers
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Ingredients
Directions
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Boil the rice according to the instructions on the package. Heat the oil in a frying pan and fry the tofu for 3 minutes.
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Chop the onion coarsely and cut the peppers into strips. Add the onion and peppers and cook for 4-5 minutes.
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Pour the chili sauce with 100 ml water into the pan and add the chickpeas. Put the lid on the pan and roast the peppers gently in 10 minutes.
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Take the lid of the pan for the last 2 minutes and reduce the moisture to a sauce thickness.
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Cut the fresh mint into strips. Stir the fresh mint through the pan and season with salt and pepper.
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Spoon the rice into 4 bowls and divide the chilli sauce over it.
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Nutrition
560Calories
Sodium41% DV990mg
Fat29% DV19g
Protein48% DV24g
Carbs24% DV73g
Fiber28% DV7g
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