quantities for 2 servings

ingredients

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• tofu: 250g
• tomato sauce: 400g
• dark olives: 12
• capers: a handful
• garlic: 2 cloves
• chili pepper: 1
• corn starch: 4 tablespoons
• extra-virgin olive oil
• peanut oil
• salt

procedure

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1. mince the garlic and the chili pepper and sauté them in olive oil in a pot.

2. add the capers and the olives cut in halves to the pot.

3. after a couple of minutes, add the tomato sauce and a pinch of salt and cover with the lid. while the sauce cooks, we’ll prepare the tofu separately.

4. tear the tofu in chunks.

5. cover the tofu chunks with cornstarch.

6. warm the peanut oil in a pan: the oil is ready when, touching it with the handle of a wooden spoon, you see bubbles around it as if it were frying.

7. fry the tofu until golden and crispy.

8. dry the tofu from excess oil with paper towels.

9. the sauce should be ready by now: right before serving, add the tofu to the sauce. it is important not to mix the two in advance or your tofu will lose its crispness.

10. serve with rice, bread, pasta, or any other carb, and ejoy!

pilaf rice

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1. warm some extra-virgin olive oil in a small pot.

2. add the rice and toast it for 1-2 minutes.

3. add water, salt and pepper and cover till complete absorption. the ratio of rice and water and the cooking time varies according to the type of rice you use: for basmati rice the ratio is 1:1 and the cooking is 10 minutes.

for more info on pilaf rice check here