Otherby Wikibooks CookbookTofu SaltadoKeep screen onSaveShareIngredients400 g firm tofu3 tsp crispy chilli in oil6 tbsp vegetable oil6 tbsp soy sauce2 red onions2 red bell peppers4 garlic cloves, minced or crushed2 tsp ground coriander2 tsp ground cumin1 tbsp rice wine vinegar or white wine vinegar500 g tomatoes500 g potatoes30 g fresh mint30 g fresh coriander (cilantro)StepsStep-by-step0 of 10 done1In 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.2Cut 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).3While the potatoes are cooking, slice the red onion and cut the red bell peppers into large chunks.4In the same pan, fry the tofu for 10 minutes then, remove and drain on kitchen roll.5While the potatoes are cooking, cut the tomatoes into eighths and remove the seeds.6In 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.7Add the tomatoes, garlic, spices, vinegar, remaining soy sauce and crispy chilli, and 5 tbsp of water, and cook for 5 minutes.8Chop the mint and fresh coriander (cilantro) together.9Add the tofu back to the pan along with about 40 grams of the fresh coriander (cilantro) and fresh mint mixture and toss.10Serve the tofu mixture over the fried potatoes along with a sprinkling of fresh herbs on top.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
