VEGETARIAN LOMO SALTADO

Vegetarian Lomo Saltado image

Provided by alvinakatz

Categories Peruvian

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

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1 lb mushroom, sliced thick
1 lb marinated tofu
3 tablespoons oil
1 red onion, thinly sliced
2 -3 garlic cloves, minced
2 -3 ajis amarillos chili peppers (Peruvian peppers) or 2 -3 other chili peppers, seeded and cut into strips
3 roma tomatoes, seeded and cut into strips
1/4 cup soy sauce
1 teaspoon oregano
1/2 teaspoon ground cumin
3 tablespoons red wine vinegar
salt and pepper, to taste
1 lb French fries, freshly cooked
6 cups hot cooked rice

Steps:

Prepare the French fries and rice and keep hot.
Cut the tofu into strips about 2 inches long and 1/4 inch thick. Cut the mushrooms into biggish pieces. Saute in hot oil the tofu & the mushrooms together for about 3 minutes. Set aside.
Add more oil to the pot or wok if needed and return it to high heat. Add the onion, peppers and garlic and stir fry until the onion is cooked through, but still a little crunchy, 2 to 3 minutes.
Add the tomatoes, soy sauce, vinegar, oregano, cumin, salt and pepper and stir fry for about 1 minute more. Return the tofu/mushrooms to the pot or wok, along with the French fries and toss everything together to heat through and mingle the flavors. Adjust seasoning with salt and pepper.
Place a big scoop of rice on each diner's plate and serve the lomo saltado over the rice.

Nutrition Facts : Calories 695, Fat 15.7, SaturatedFat 2.4, Sodium 1441.2, Carbohydrate 122.1, Fiber 6.5, Sugar 6.5, Protein 16.2