PERUVIAN TOFU AND VEGETABLES

Ingredients

  • 1 tsp light olive oil with a dash of toasted sesame oil
  • 1 medium onion, cut into a 1/2 inch (1.75 cm) dice
  • 3 peeled garlic cloves, bashed and chopped
  • 3 tbl low sodium tomato paste
  • 1 cup de-alcoholized red wine
  • 2 cups Yellow Finn potatoes, cut in 1/2 inch (1.75 cm) dice
  • Carrots, peeled and cut in 1/2 inch (1.75 cm) dice
  • 14 1/2 oz no-salt-added diced tomatoes in juice
  • 1 lb 1% tofu, cut in 1 inch (2.5-cm) cubes
  • 12 kalamata olives, halved and pitted
  • 2 tsp capers (heaping)
  • 1 cup low sodium vegetable stock
  • 2 bay leaves
  • 1/4 tsp ground red pepper, (cayenne pepper)
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 2 cup thickly sliced mushrooms
  • 1 cup frozen petit peas
  • 1 tsp arrowroot mixed with 2 tsp de-alcoholized red wine (slurry)

Preparation

Put the oil in a large high-sided skillet over medium-high heat.

Fry the onion for 2 minutes or until it starts to wilt and color.

Add the garlic and tomato.

Reduce the heat to medium and stir until the tomato paste darkens, about 2 1/2 minutes.

Deglaze the pan with the wine, scraping up the flavorful bits from the bottom.

Add the potatoes, carrots, tomatoes, tofu, olives, capers, and vegetable stock.

Stir in the bay leaves, cayenne, allspice, and salt.

Bring to a boil, turn down the heat and simmer for 20 minutes.

Add the mushrooms and cook 5 minutes more.

Stir in the peas and arrowroot slurry and heat until thickened.

Ladle into hot bowls and serve with a slice of rustic French bread.

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Características

  • Alimento base: Tofu
  • Dificultad: Easy
  • Tiempo preparación: 40 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Peru
  • Comunidad:
  • Típica de: Peru
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: Yes