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