Peruvian Lomo Saltado with Tofu

Ingredients

• 14 oz extra-firm tofu, pressed and cut into strips
• 1 lb potatoes, cut into thick fries
• 4 tbsp neutral oil, divided
• 1 red onion, cut into thick wedges
• 3 ripe tomatoes, cut into wedges
• 4 garlic cloves, minced
• 1 aji amarillo or yellow chili, sliced
• 3 tbsp soy sauce
• 2 tbsp red wine vinegar
• 1 tsp ground cumin
• 1 1/2 cups rice, for serving
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Press the tofu between paper towels under a weight for 15 minutes, then cut it into strips and pat dry again. Water in the tofu is what stops it browning.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Heat the oven to 425F (220C), toss the potato fries with 1 tablespoon of the oil and salt, and roast for 30 to 35 minutes, turning once, until crisp and golden.
4. Heat 2 tablespoons of the oil in a wok or wide skillet over high heat until it shimmers and fry the tofu in a single layer, undisturbed for 3 minutes, then turning, for 8 minutes total, until golden. Lift it out.
5. Add the remaining oil and the onion and cook over the highest heat for 2 minutes, so the edges char but the wedges keep their shape and bite.
6. Add the garlic, chili, and cumin for 30 seconds, then the tomato wedges, and toss for 1 minute only. The tomatoes should soften at the edges but not collapse.
7. Pour in the soy sauce and vinegar and let them hiss and reduce for 30 seconds, scraping the pan.
8. Return the tofu, fold in half the hot potatoes, and serve immediately over rice with the remaining potatoes and the cilantro, before the fries soften in the sauce.

Allergen note: Contains gluten and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.