A few years ago I went to a Peruvian restaurant in East Los Angeles and was pleasantly surprised by the abundance of vegetarian items. I ordered the tofu saltado, which is traditionally made with chicken (pollo saltado) or beef (lomo saltado). This Peruvian dish is a stir fry influenced by Chinese cuisine done with strips of meat, potatoes, tomatoes, onions and parsley. Since it is already a fusion dish, there’s no rule that I cannot do my own take on it! I first marinated the tofu, and then also I used cilantro because I believe it is a lot more flavorful. It is served with rice, but if this is too many carbs for you, feel free to leave it out.
- flavorless oil (grapeseed is a good choice)
- 1 tbsp minced garlic
- 1/4 minced onions
- 1 block of firm tofu
- 1/4 cup fresh cilantro
- 1/4 cup rice wine vinegar
- soy sauce
- french fries (serving size for 4)
- 2 Roma tomatoes, roughly chopped
- 1/4 cup onions, julienned into 1/4″ pieces
- 2 bell peppers, julienned into 1/4″ slices
- brown rice (Serving size for 4)
- Marinate tofu by placing in a container or zip-sealed bag with 1 tbsp soy sauce and 2 tbsp rice wine vinegar. Let marinate for at least 30 minutes.
- Place fries on a baking sheet and cook according to instructions. You can also make them yourself freshly cut, like I did with my Sweet Potato Steak Fries, but keep the spices to just salt and pepper.
- In a large skillet, heat 1 to 2 tablespoons of oil spread evenly. Add garlic and onions and saute on medium high for approximately 2 minutes. Careful not to burn the garlic!
- Add tofu to the skillet. I cut the tofu into large blocks, because it is easier to flip over than several pieces of cubed tofu. Cook on each side for about 2 minutes and remove, then cut into smaller cubes.
- Saute onions, peppers, tomatoes and 2 tablespoons of roughly chopped cilantro for 1-2 minutes. Next add tofu back into the skillet. Add french fries and 1 tbsp soy sauce and 2 tablespoons of rice wine vinegar. Remove from heat. Garnish with fresh cilantro.