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Dawn Camacho
Stir-fried Chinese cabbage with spicy tofu
Rice with Chinese vegetable and tofu
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Ingredients
Directions
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Boil the rice according to the instructions. Clean the coals and cut into coarse strips. Cut the onion into rings.
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Wash the pepper, remove the seeds and cut into thin rings. Heat the oil in a wok and fry the tofu in 4 minutes brown.
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Scoop the tofu with a slotted spoon from the woks and keep warm. Fry the onion and pepper for 1 minute. Add the coals and scoop regularly.
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Add the coconut milk and boil for 2 minutes on low heat. Put the tofu through and season with salt and pepper. Serve with basmati rice and krupuk.
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Nutrition
750Calories
Sodium6% DV140mg
Fat55% DV36g
Protein50% DV25g
Carbs26% DV78g
Fiber8% DV2g
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