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Cut tofu into 1.5 cm cubes. Chop chilli finley. Mix half
of the pepper with 2 tbsp. oil and 1 tsp. chili powder in a bowl.
Fold in tofu. Peel and chop onions and garlic. Heat 2 tbsp. oil, fry
onion, garlic and the remaining chili 2 minutes until soft. Stir in
tomato paste and sauté briefly. Add tomatos and soup and simmer 5
minutes.
Strain corn and beans, rinse with cold water, add to the sauce and
simmer another 10 minutes.
Fry tofu all around until golden brown (about 4 minutes) and season with
salt. Season to taste chili with 2 tbsp. chili powder, salt and cayenne
pepper. Fold in tofu.
Serve with sour cream and white bread. |
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