Vegan Lomo Saltado
Vegan Lomo Saltado is a fully plant-based version of the classic Peruvian stir fry. Crispy cornstarch-coated tofu, ají amarillo, tomatoes, and red onion tossed in a soy and vinegar sauce over french fries.
Servings 4 people
Equipment
- Wok
Ingredients
- 750 gr of Tofu water drained and in dices
- 3/4 cups of Cornstarch
- 3 Red Onions in wedges
- 3 Tomatoes in wedges
- 1 tablespoon of “Ají amarillo” paste
- 2 “Ají Amarillo” Chili or Any chili in julienne
- 3 tablespoon of Sweet Soy Sauce
- 2 tablespoon of Dark Soy sauce
- 1/4 cup of Cilantro
- 1/4 cup Scallions Green part
- 1 tablespoon of Sesame oil
- 2 tbsp Rice Vinegar
- 4 Portions of french fries
- Salt and Pepper
Instructions
- Mix cornstarch with a tablespoon of salt , then dip your Tofu there , reserve.
- In a hot wok or pan add 2 tablespoons of vegetable oil then add the tofu, cook until it is golden, then reserve.
- In the same wok add one tablespoon of vegetable oil then add onions, chili, "Ají Amarillo paste", let it cook for at least 2 or 3 min, saute, then add tomatoes, tofu, soy sauce, sweet soy sauce, saute. add some cilantro, sesame oil, rice vinegar, and scallions, stir.
- Serve the dish on top of french fries, in that way all the juices will fall over the fries
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