Cookbook:Tofu Saltado
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Tofu Saltado | |
---|---|
Category | Tofu recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 400 g firm tofu
- 3 tsp crispy chilli in oil
- 6 tbsp vegetable oil
- 6 tbsp soy sauce
- 2 red onions
- 2 red bell peppers
- 4 garlic cloves, minced or crushed
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tbsp rice wine vinegar or white wine vinegar
- 500 g tomatoes
- 500 g potatoes
- 30 g fresh mint
- 30 g fresh coriander (cilantro)
Procedure
[edit | edit source]- In a storage container, mix together 2 tbsp soy sauce with 2 tsp crispy chilli. Cube the tofu and add to the mixture in the container, mixing thoroughly to marinate.
- Cut the potatoes into small 1 cm cubes and heat the vegetable oil in a frying pan. Add the potatoes and fry for 15–20 minutes. Remove from heat and then let drain and cool on kitchen roll (paper towels).
- While the potatoes are cooking, slice the red onion and cut the red bell peppers into large chunks.
- In the same pan, fry the tofu for 10 minutes then, remove and drain on kitchen roll.
- While the potatoes are cooking, cut the tomatoes into eighths and remove the seeds.
- In the same pan, fry the red onion for around 5 minutes. Then add the red bell pepper and fry them with the onion for about 3 minutes.
- Add the tomatoes, garlic, spices, vinegar, remaining soy sauce and crispy chilli, and 5 tbsp of water, and cook for 5 minutes.
- Chop the mint and fresh coriander (cilantro) together.
- Add the tofu back to the pan along with about 40 grams of the fresh coriander (cilantro) and fresh mint mixture and toss.
- Serve the tofu mixture over the fried potatoes along with a sprinkling of fresh herbs on top.