Cutting and! tofu in 8 slices and let it drain on absorbent paper. Use a vegetable peeler to cut carrots into long ribbons. Divide the panochites into two halves along.
Heat half the oil in a large frying pan or wok, and saute the onion and the! garlic 1 minute over medium heat; add the carrot, the celery, pepper and corn. Sauté it over high heat during 3 minutes stirring. Add the water, along with cornmeal, chilli sauce and soy sauce. Let it cook 2 minutes until the mixture boils and thickens, and vegetables are tender. Remove from! fire and keep it warm.
Mix the extra cornmeal with e! paprika, turmeric and e! coriander on a sheet of paraffin paper. Coat the tofu slices with the resulting mixture.
Deal 4 slices of bread on individual plates and, on top of each, spread alfalfa outbreaks (or a lettuce leaf, if you prefer), a little bit of the vegetable mix and 2 slices of fried tofu. Serve with another slice of toast to cover.
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