Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly press 500 grams of extra-firm tofu to remove excess water, then cut it into 2.5 cm cubes.

2. 2

   Heat 2 tablespoons of dende oil in a large wok or deep skillet over medium-high heat until shimmering.

3. 3

   Add the 500 grams of tofu cubes to the hot oil and stir-fry them for 7-10 minutes, or until golden brown and slightly crispy on all sides.

4. 4

   Add 1 thinly sliced large red bell pepper, 1 thinly sliced large yellow onion, and 4 minced cloves of garlic to the wok, continuing to stir-fry for 5 minutes until the vegetables begin to soften.

5. 5

   Pour in 1 can (400 ml) of full-fat coconut milk and 2 tablespoons of fresh lime juice, then season the mixture with salt and black pepper to taste.

6. 6

   Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing it to thicken slightly, ensuring all the tofu and vegetables are coated.

7. 7

   Stir in 1/4 cup of fresh chopped cilantro just before serving.

8. 8

   If desired, lightly toast 1/2 cup of coarse manioc flour in a dry pan until fragrant, then sprinkle it over the finished dish as a Brazilian-style 'farofa' topping.