Tofu Saltado
Photo: Mvolz, Public domain
Tofu saltado swaps the beef of Peruvian lomo saltado for firm tofu, keeping the idea of a fast, hot stir-fry served over fried potatoes. The tofu soaks up soy sauce and chilli oil before frying, so every cube is seasoned through. Cumin and ground coriander give the tomato sauce its warmth, while a large handful of chopped mint and fresh coriander stirred in at the end keeps the dish bright.
Instructions
Stir 2 tbsp of the soy sauce and 2 tsp of the crispy chilli together in a container. Cube the tofu, add it, and turn the pieces until all are coated, then leave it to marinate while you prepare everything else.
Cut the potatoes into 1 cm cubes and heat the vegetable oil in a frying pan. Fry the potatoes for 15 to 20 minutes, then lift them out and leave them to drain and cool on paper towels.
Slice the red onions and cut the red bell peppers into large chunks. Cut the tomatoes into eighths and scrape out the seeds.
Fry the marinated tofu in the same pan for 10 minutes, then remove it and drain it on paper towels.
Fry the onion in the same pan for about 5 minutes. Add the bell pepper and cook both together for about 3 minutes.
Add the tomatoes, garlic, ground coriander, cumin, vinegar, the remaining soy sauce and chilli, and 5 tbsp of water. Cook for 5 minutes.
Chop the mint and fresh coriander together. Return the tofu to the pan with about 40 g of the herb mixture and toss to combine.
Spoon the tofu mixture over the fried potatoes and finish with a sprinkling of the remaining fresh herbs.
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