Tofu saltado (Peruvian stir-fry with fries)
The Peruvian stir-fry of tofu, red onion and tomato in a tangy soy and vinegar sauce, tossed with crispy fries and served, the way they do it in Lima, with rice.
- 50 min total
- 35 min hands-on
- A little more hands-on
- Serves 2
- About $3.05 a serving
- 950 calories
- Vegan
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 1 package extra-firm tofu, drained
- 1 cup long-grain white rice
- 3 cups frozen French fries
- 1 red onion, cut into thick wedges
- 1 jalapeño, cut into strips
- 3 cloves garlic, minced
- 2 Roma tomatoes, cut into wedges
- ¼ cup cilantro, chopped
From your pantry
- 1½ cups water
- ½ tsp salt, divided
- 1 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- ½ tsp ground cumin
- 2 tbsp soy sauce
- 1 tbsp red wine vinegar
Each serving has about 950 calories, 37 g protein, 127 g carbs and 34 g fat, and costs about $3.05 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No extra-firm tofu? Firm tofu works.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No red onions? White onions or yellow onions work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Wrap the tofu in a clean towel and press it under something heavy for 15 minutes.
Timer: 15 min
Meanwhile, the rice and bring it in a small with the water and ¼ teaspoon salt over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir once, cover, and cook on low for 15 minutes. Take it off the heat and leave the lid on.
Low heatTimer: 15 min
Air fry the fries at 400°F for 15 to 18 minutes, shaking the basket halfway, until and .
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 16 min 40 sec
Dolly’s tip: Start the fries before the tofu. The stir-fry itself only takes about 15 minutes.Cut the tofu into strips about ½ inch thick and gently with the cornstarch and ¼ teaspoon salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Heat 1½ tablespoons oil in a large nonstick over medium-high heat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Fry the tofu, turning a few times, until , about 8 minutes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heatTimer: 8 min
Food safety: Tofu is safe to eat straight from the package; cooking is only for texture and flavor.
Move it to a plate.
Turn the heat to high, add the rest of the oil, the onion and jalapeño, and 2 minutes, until the onion is at the edges but still crunchy.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
High heatTimer: 2 min
Add the garlic, cumin and tomatoes and 1 minute, just until the tomatoes start to soften.
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
High heatTimer: 1 min
Pour in the soy sauce and vinegar, return the tofu, and 30 seconds, until everything is coated and saucy.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
High heat
Take the pan off the heat, the fries and cilantro, and serve right away with the rice.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: Add the fries at the very end so they soak up a little sauce but stay crisp.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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