Lomo Saltado is a popular dish in Peru.  It is a unique dish in that it carries an Asian influence, common to dishes found in the ubiquitous Chifa (Peruvian-Chinese) restraurants as well as in many home kitchens.  While Lomo Saltado is traditionally prepared using beef tri-tip, I thought I’d make a vegetarian version using tofu.


Tofu Cilantro Lomo Saltado

Serves 4


2 blocks tofu, extra firm, lite

3 Tbsp soy sauce

2 tsp cumin

2 Tbsp olive oil

2 red onions, course chopped

1 clove garlic, minced

1 Tbsp aji sauce

2 Tbsp balsamic vinegar

2 tomatoes, course chopped

Handful fresh cilantro


Large shallow bowl

Large sauté pan

Wooden spoon


  1. Cut tofu into 1-ince cubes and place in a large shallow bowl.  Cover tofu with soy sauce and cumin, and let marinate at room temperature for 1 hour.
  2. Place 1 Tbsp olive oil in a large sauté pan over med-high heat.  Add tofu, reserving marinade for later, to the pan and cook until nicely browned.
  3. Add onions, garlic, aji, vinegar and leftover marinade to the pan.  Cook for 2-3 minutes and then turn off the heat. Add tomato and cilantro to the pan and stir to combine.


Aji Amarillo

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