Disclosure: As an Amazon Associate I earn from qualifying purchases. Some links in this post are affiliate links, meaning I may earn a small commission at no extra cost to you.
Lomo Saltado is one of the most requested recipes I get, and after the original version went up, the next question I kept hearing was whether I could make a vegan version. I wanted to do it right, not just pull the beef out and call it done. The dish needed a protein that could hold up to the wok, absorb the sauce, and give you something to actually bite into.
Tofu turned out to be the answer, but only when you treat it correctly. Press out the moisture, coat it in cornstarch, and cook it in a screaming hot wok until it is golden and crunchy on the outside. At that point it stops tasting like a substitution and starts tasting like the dish it was supposed to be.
The rest of the saltado technique stays exactly the same. High heat, fast cooking, batches, the acid from the vinegar, the umami from the soy. Vegan or not, this is still Lomo Saltado.
Lomo Saltado is a Peruvian stir fry traditionally made with beef sirloin, tomatoes, red onion, ají amarillo, soy sauce, and french fries. It is one of the defining dishes of the Chinese influence, the fusion of Chinese and Peruvian culinary traditions that has shaped everyday food in Peru for over a century.
This version swaps the beef for tofu while keeping every other element intact. The same wok technique, the same sauce balance of sweet, salty, sour, and heat, and the same french fries that soak up the juices at the bottom of the plate.
The two best plant-based options for Lomo Saltado are tofu and shiitake mushrooms. Both can handle high heat without falling apart and both absorb the flavors of the sauce well.
Tofu gives you the most neutral base and the best texture when handled correctly. Use firm or extra firm, press it thoroughly, and coat it in cornstarch before it goes into the wok. The cornstarch creates a crust that stays crispy even after the sauce is added.
Shiitake mushrooms are the better option if you want something with more umami right out of the pan. They shrink significantly so use more than you think you need. You can also combine both, tofu for bulk and shiitakes for depth.
Ají amarillo paste is the ingredient that makes this taste Peruvian rather than just a generic tofu stir fry. It has a fruity heat and a warm yellow color that you cannot replicate with any other pepper. I use the paste version for convenience and keep a jar in my fridge at all times. (Amazon link for Ají Amarillo Paste)
I also use whole Ají amarillo in this recipe; it adds just the right amount of heat and flavor it needs. Look for it in the frozen section of your favorite Latin/international supermarket, but you can always order it on Amazon. (Amazon link for whole Ají amarillo)
For the soy sauce, this recipe uses both sweet soy sauce and dark soy sauce. Sweet soy sauce, also called kecap manis, adds a molasses-like depth that balances the vinegar. Both are easy to find at any Asian grocery store or online.
Press the tofu before anything else: Extra moisture in the tofu will prevent it from crisping and will make your wok spit aggressively when the tofu hits the oil. Wrap it in a clean towel, set something heavy on top, and let it press for at least 15 minutes.
Cook in batches: If you crowd the wok the temperature drops and you steam everything instead of searing it. Cook the tofu alone first until golden, set it aside, then work through the vegetables. Everything comes back together at the end.
Have your mise en place ready: This dish moves fast. From the moment the oil hits the wok to the moment you plate it, you have about seven minutes. Everything needs to be cut, measured, and within reach before you turn on the heat.
Add the sesame oil and vinegar at the end: Both are finishing elements. Sesame oil loses its flavor quickly over high heat, and you want the vinegar to stay bright rather than cook down. Stir them in during the last 30 seconds.
Serve immediately: The fries soften as they sit under the stir fry. That is part of the dish, the juices are supposed to fall over the fries. But the longer it sits the softer they get, so plate it and eat it right away.
If you will go for tofu be sure to let it rest on paper towels to remove the extra moisture
You will love the texture of the Tofu once it is golden and crunchy
Having ingredients ready is really important for this dish, your ingredients will cook really fast, so you have to have your mise en place ready
The classic plate is papa rellena + salsa criolla. The sharp, acidic onions against the rich fried potato are the combination that made this dish famous.
Add a spicy Peruvian sauce on the side if you like heat; ají de pollería is the natural partner, or rocoto sauce works as well. And if you’re making it a main dish: salad, not rice.
If you like this filling, you’ve seen it before on the blog. It’s almost the same one I use in my Caigua Rellena.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu will soften overnight as it absorbs the sauce. Reheat in a hot skillet rather than the microwave to bring back some texture. The fries will not recover their crispiness but the flavor of the dish holds well.
Is this recipe gluten-free?
Not as written. Soy sauce contains gluten. Swap both soy sauces for certified gluten-free tamari and the dish becomes fully gluten-free without changing the flavor significantly.
Can I use a regular pan instead of a wok?
Yes, but use the widest, heaviest pan you have. You need surface area to sear rather than steam. A thin skillet will drop temperature too fast when the tofu goes in.
Why is my tofu soggy instead of crispy?
Almost always a moisture issue. The tofu was not pressed long enough, or there was too much in the pan at once. Press thoroughly, coat completely in cornstarch, and cook in smaller batches with fully hot oil.
Can I add shiitake mushrooms along with the tofu?
Yes, and it makes the dish better. Add the mushrooms to the wok after you remove the tofu, cook them until they shrink and start to color, then set both aside together before adding the vegetables.
What does Lomo Saltado taste like?
The flavor hits sweet, sour, salty, and spicy in the same bite. The vinegar and the soy sauce create a sauce that is both bright and deep. The ají amarillo adds fruity heat without overwhelming everything else. It is one of the most balanced dishes in the Peruvian cusisine.
Tag @ChewingHappiness on Instagram when you make it. And if you want to try the original, the beef Lomo Saltado recipe is right here alongside the Pollo Saltado for a full saltado comparison.
Tried it? Let me know.
Leave a rating and a comment below, it helps other cooks find this recipe, and I read every single one.
