Tofu Saltado
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…
- Prep
- 23 min
- Cook
- 54 min
- Total
- 1 hr 17 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
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.
Procedure
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).
Procedure
While the potatoes are cooking, slice the red onion and cut the red bell peppers into large chunks.
Procedure
In the same pan, fry the tofu for 10 minutes then, remove and drain on kitchen roll.
Procedure
While the potatoes are cooking, cut the tomatoes into eighths and remove the seeds.
Procedure
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.
Procedure
Add the tomatoes, garlic, spices, vinegar, remaining soy sauce and crispy chilli, and 5 tbsp of water, and cook for 5 minutes.
Procedure
Chop the mint and fresh coriander (cilantro) together.
Procedure
Add the tofu back to the pan along with about 40 grams of the fresh coriander (cilantro) and fresh mint mixture and toss.
Procedure
Serve the tofu mixture over the fried potatoes along with a sprinkling of fresh herbs on top.
Photo: Mvolz · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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