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                                    Experimental Fox
                                
                            Multigrain rice with vegetarian chili sauce
Rice with tofu, chickpeas and peppers
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                    Ingredients
Directions
- 
                                Boil the rice according to the instructions on the package. Heat the oil in a frying pan and fry the tofu for 3 minutes.
- 
                                Chop the onion coarsely and cut the peppers into strips. Add the onion and peppers and cook for 4-5 minutes.
- 
                                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.
- 
                                Take the lid of the pan for the last 2 minutes and reduce the moisture to a sauce thickness.
- 
                                Cut the fresh mint into strips. Stir the fresh mint through the pan and season with salt and pepper.
- 
                                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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