Diced tofu and lentils with chilli
Dadolata di tofu e lenticchie al peperoncino
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For 2 people
1 brick of tofu from 200 g
soy sauce (shoyu)
extra virgin olive oil
Onion
Rosemary
crushed red pepper
50 g red lentils
vegetable broth
breadcrumbs
Marinate for half an hour the diced tofu in soy sauce and a little water to cover it.
Meanwhile boil the lentils, previously washed, along with vegetable broth for 20 minutes, until they are soft enough and the broth was a bit dried out.
Then FRY 2 tbsp Chili, diced onions and Rosemary in the olive oil until the onion is golden and the sauce shop smell the spices.
Add the tofu with a little shoyu of marinade and after a few minutes even lentils with very little broth.
Let me narrow it all with the lid and over low heat and add 2 tablespoons of bread crumbs to thicken.
Io ho accompagnato il piatto con un contorno di fagiolini lessati e dei germogli di soia ricoperti di salsa di senape allungata precedentemente con latte di soia.
(Thanks to Roberta C.)
