🛒 Ingredients
- 400g firm tofu, cut into 2cm cubes
- 3 ripe plantains
- 200g short‑grained white rice
- 250ml homemade tomato sauce
- 1 finely chopped red onion
- 2 crushed garlic cloves
- 1 red bell pepper, sliced
- 15ml extra‑virgin olive oil
- 10g chopped fresh parsley
- salt and black pepper to taste
👨🍳 Step-by-step instructions
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Step 1: In a pot over medium heat, pour 10ml of oil and add the red onion. Sauté for 3 minutes until translucent, ensuring the temperature does not exceed 80°C to avoid premature caramelization that would alter the color.
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Step 2: Add the garlic and red bell pepper; cook 2 more minutes at 90°C so they release their aroma without browning.
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Step 3: Add the tofu and sauté for 5 minutes, turning every 1 minute at 120°C so each side turns golden. The goal is to activate the Maillard reaction on the tofu surface without evaporating internal moisture.
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Step 4: Pour in the tomato sauce and let the mixture simmer for 8 minutes. The tomato should reduce to a thick consistency, concentrating its acidity and natural sugar.
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Step 5: Meanwhile, cook the rice with 400ml of water and a pinch of salt. When the water is absorbed, remove from heat and let rest 5 minutes. The rice should have separated grains and a slightly firm texture.
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Step 6: Fry the plantains in oil at 180°C until golden and crisp, 4 minutes per side. The heat should be enough for the outer layer to become crunchy without burning the interior.
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Step 7: Assemble the dish: place a layer of rice, on top the tofu with sauce, and finally the fried plantain. Sprinkle parsley and a drizzle of extra‑virgin olive oil. The presentation should be colorful, with the golden plantain contrasting the deep red of the tomato.
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