Cookbook:Tofu Saltado

Ingredients

 * 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

 * 1) 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.
 * 2) 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).
 * 3) While the potatoes are cooking, slice the red onion and cut the red bell peppers into large chunks.
 * 4) In the same pan, fry the tofu for 10 minutes then, remove and drain on kitchen roll.
 * 5) While the potatoes are cooking, cut the tomatoes into eighths and remove the seeds.
 * 6) 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.
 * 7) Add the tomatoes, garlic, spices, vinegar, remaining soy sauce and crispy chilli, and 5 tbsp of water, and cook for 5 minutes.
 * 8) Chop the mint and fresh coriander (cilantro) together.
 * 9) Add the tofu back to the pan along with about 40 grams of the fresh coriander (cilantro) and fresh mint mixture and toss.
 * 10) Serve the tofu mixture over the fried potatoes along with a sprinkling of fresh herbs on top.