Garlic Fried Potatoes with Crispy Tofu and String Beans
Ingredients
- 3 tbsp of extra virgin olive oil
- 4 large yellow potatoes, washed and diced into 1 inch cubes
- 1 block of tofu, pressed and cut into 1 inch cubes
- 2 tsp of corn starch
- 6 garlic cloves minced
- 1/2 cup string beans fresh or frozen
- 1 tsp chili flakes
- 1 tsp thyme
- 1/2 tsp of cumin
- 2 tsp salt or to taste
- 1/3 cup veggie broth
Preparation
In a large sauté pan, add 1 1/2 tbsp of olive oil and potatoes together and fry them by stirring frequently until golden brown.
Add the veggie broth to the potatoes and bring it to a boil.
Lower the heat to medium low, cover with a lid, and cook until the potatoes are soft and the broth is reduced.
Add the string beans, chili flakes, cumin, thyme, salt, and minced garlic to the potatoes and stir.
Simmer with the lid on until the broth is completely evaporated.
Meanwhile, toss the tofu cubes in corn starch, ensuring they are fully covered.
Heat a separate frying pan with 1 1/2 tbsp of olive oil and fry the tofu until crispy and golden on both sides.
Add the crispy tofu to the potatoes and adjust the seasoning to taste.
Tips
Serve the dish with fresh avocados, olives, and sliced cucumbers for added freshness.
