Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 500 grams of extra-firm tofu to remove excess water, then cut the pressed tofu into 2 cm cubes.

2. 2

   Heat 1 tablespoon of olive oil in a large wok over medium-high heat, then add the tofu cubes and stir-fry them for 8 minutes until they are golden and slightly crispy before removing the tofu and setting it aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the wok, then add 1 large thinly sliced onion and sauté for 4 minutes until the onion has softened.

4. 4

   Stir in 2 minced cloves of garlic, 1 sliced red bell pepper, and 1 sliced green bell pepper, continuing to cook for 5 minutes until the peppers are slightly tender-crisp.

5. 5

   Sprinkle in 1 teaspoon of smoked paprika and 0.5 teaspoon of chili flakes, stirring well, then pour in 0.25 cup of dry white wine and let it reduce for 1 minute while scraping up any browned bits from the bottom of the wok.

6. 6

   Add 0.5 cup of vegetable broth and the previously cooked tofu back into the wok, allowing the mixture to simmer for 3 minutes to allow the flavors to meld together.

7. 7

   Season the dish with 1 teaspoon of salt and 0.5 teaspoon of black pepper to taste, then stir in 2 tablespoons of freshly chopped parsley before serving the Tofu Salteado Alentejano hot.