&lt;h3 style=&quot;font-family: 'Open Sans', sans-serif; color: rgb(68, 68, 68); margin-bottom: 10px;&quot;&gt;Spicy tofu with mushrooms and cherry tomatoes&lt;br&gt;&lt;/h3&gt;

&lt;p style=&quot;margin-bottom: 0cm;&quot;&gt;A very tasty dish with the evocative taste of the East.&lt;/p&gt;

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&lt;p style=&quot;margin-bottom: 0cm;&quot;&gt;Put Champignons ALFICHEF in a thick-bottomed pan, previously heated over the fire. Wait for it to dry the water from the mushrooms, then add oil and chopped garlic, parsley and chilli. Let cook everything and then add the cherry tomatoes cut in two / four pieces. Blanch the tofu into cubes in salted water. After golden oil along with two fingers of wine, pour the nell'intingolo nuts mushrooms and cook on a high flame. Serve hot.&lt;/p&gt;

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&lt;img src=&quot;http://alfichef.davidmonetti.com/image/catalog/suggerimenti/funghi-champignon-al-naturale-affettati/tofu%20piccante.jpg&quot;&gt;&lt;p&gt;&lt;br&gt;&lt;/p&gt;