Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 4 cups filtered water, 2 tablespoons sea salt, 4 smashed garlic cloves, 1 whole fresh red aji, and 1 bay leaf in a clean jar to create the fermentation brine, then submerge 500 grams of pressed and cubed extra-firm tofu into the brine, cover loosely, and allow to ferment at room temperature for 3 to 5 days.

2. 2

   After fermentation, drain the tofu, pat it dry with paper towels, and in a large skillet over medium-high heat, sauté the fermented tofu cubes in 2 tablespoons of vegetable oil for 8 to 10 minutes, or until golden brown and slightly crispy on all sides.

3. 3

   To prepare the Hogao Picante, heat 2 tablespoons of achiote oil in a saucepan over medium heat, then add 1 large finely chopped white onion and 2 minced garlic cloves, cooking for 5 minutes until softened, before stirring in 2 diced large ripe tomatoes, 1 teaspoon ground cumin, and cooking for another 10 to 12 minutes until the sauce thickens slightly, finally mixing in 0.5 cup chopped fresh cilantro and seasoning with salt and black pepper to taste.

4. 4

   For the arepas, in a large bowl, combine 2 cups of masarepa and 1 teaspoon of salt, then gradually add 2.5 cups of warm water, mixing until a smooth, slightly moist dough forms, letting it rest for 5 minutes.

5. 5

   Divide the arepa dough into 8 equal portions and shape each into a flat, round patty about 0.5 inch thick, then cook the arepas on a preheated griddle or non-stick pan over medium heat for 6 to 8 minutes per side, until golden brown and cooked through.

6. 6

   Serve the golden brown fermented tofu hot, accompanied by the freshly cooked arepas and generously topped with the vibrant Hogao Picante.