Vegetable Corn Cakes

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1 cup yellow cornmeal

2 1/2 tsp. baking powder

1 cup soy milk

1 Tbs. light miso

1 tsp. canola oil

6 oz. firm tofu, cut into 1/4-inch dice

1/3 cup chopped red bell pepper

1/2 cup corn kernels

1 green onion, thinly sliced

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