Peruvian Lomo Saltado Recipe

Tofu: Extra firm tofu is used as a protein substitute for beef, offering a chewy texture that absorbs flavors well.

Soy sauce: Adds a salty, umami flavor to the dish, essential for the stir-fry sauce.

Red wine vinegar: Provides a tangy acidity that balances the flavors in the dish.

Red onion: Adds a sweet and slightly sharp flavor, as well as a vibrant color.

Tomatoes: Contribute juiciness and a slight sweetness to the stir-fry.

Yellow bell pepper: Adds a sweet, crisp texture and bright color to the dish.

Garlic: Provides a pungent, aromatic flavor that enhances the overall taste.

Cilantro: Fresh herb that adds a burst of freshness and a hint of citrusy flavor.

Vegetable oil: Used for cooking the tofu and vegetables, providing a neutral base.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a mild heat and depth to the flavor profile.

For a crispier texture, press the tofu before cubing it. Place the tofu block between two plates and put a heavy object on top for about 15-20 minutes. This will remove excess moisture, allowing the tofu to achieve a better golden brown crust when cooked.

• extra firm tofu - Substitute with tempeh: Tempeh has a firmer texture and a nutty flavor that works well in stir-fry dishes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess.

• red onion - Substitute with yellow onion: Yellow onions have a milder flavor that can complement the dish well.

• tomatoes - Substitute with cherry tomatoes: Cherry tomatoes add a burst of sweetness and are less watery.

• yellow bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and add a vibrant color to the dish.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the dish.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro.

• vegetable oil - Substitute with olive oil: Olive oil has a rich flavor and is a healthier alternative.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the dish.

• pepper - Substitute with white pepper: White pepper has a milder taste and can add a subtle heat.

• Allow the tofu and vegetables to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled Peruvian Lomo Saltado to an airtight container. Make sure the container is large enough to avoid squishing the tofu and vegetables.
• Store the container in the refrigerator. The dish will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the Lomo Saltado in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to eat, thaw the Lomo Saltado in the refrigerator overnight.
• Reheat in a skillet over medium heat until warmed through. You may need to add a splash of vegetable oil or soy sauce to refresh the flavors.
• Avoid microwaving, as it can make the tofu rubbery and the vegetables mushy.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover Lomo Saltado.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until everything is heated through.
  5. Garnish with fresh cilantro if desired.

• Microwave Method:

  1. Place the leftover Lomo Saltado in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap (leave a small corner open to vent).
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the contents to ensure even heating.
  5. Continue microwaving in 1-minute intervals until the dish is thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Lomo Saltado in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until heated through.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Lomo Saltado in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the dish is heated through; if not, continue heating in 1-2 minute intervals.

• Steaming Method:

  1. Place the leftover Lomo Saltado in a heatproof dish that fits inside your steamer basket.
  2. Fill a pot with a couple of inches of water and bring to a simmer.
  3. Place the steamer basket over the simmering water.
  4. Cover and steam for about 10 minutes, or until heated through.
  5. Carefully remove the dish from the steamer and serve hot.

• Skillet: A large, flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the tofu and vegetables.

• Spatula: A tool with a broad, flat, flexible blade used to mix, spread, and lift food. Ideal for flipping the tofu and stirring the vegetables.

• Knife: A sharp blade used for cutting and slicing ingredients like tofu, onions, tomatoes, and bell pepper.

• Cutting board: A durable board on which to place ingredients for cutting. Protects your countertops and keeps your knife sharp.

• Measuring spoons: Small spoons used to measure out precise amounts of ingredients like soy sauce and red wine vinegar.

• Mixing bowl: A bowl used to combine ingredients. Useful for mixing the tofu with soy sauce and red wine vinegar before cooking.

• Tongs: A tool used to grip and lift objects, especially useful for handling hot tofu pieces.

• Garlic press: A device used to crush garlic cloves efficiently. Helps in mincing the garlic for the recipe.

• Serving dish: A dish used to present the finished meal. Ensures the dish looks appealing when served.

• Chopping knife: A knife specifically designed for chopping vegetables quickly and efficiently.

Prepare ingredients ahead: Chop onions, tomatoes, and bell peppers in advance to save time during cooking.

Use pre-pressed tofu: Purchase pre-pressed tofu to skip the pressing step and reduce preparation time.

One-pan method: Cook tofu and vegetables in the same skillet to minimize cleanup and streamline the process.

Pre-mix sauces: Combine soy sauce and red wine vinegar in a small bowl before cooking to quickly add them when needed.