Golden Tofu with Peppers, Mushrooms, Rice and Mashed Potatoes

Method

1. Rinse the rice and cook it in 1.5 cups (360 ml) of water, covered, over low heat for about 18 minutes; rest it covered.

   18 min

2. Peel and cube the potatoes, boil them in salted water until soft, about 20 minutes, and drain.

   20 min

3. Mash the potatoes in the pot with the soy milk until smooth; season with salt.

   

   3 min

4. Press the tofu dry, cut it into cubes, toss with the soy sauce and garlic powder, and brown it in a dry nonstick pan over medium-high heat, turning, about 10 minutes.

   10 min

5. In the same pan, cook the pepper strips, zucchini sticks and mushrooms with a splash of water, stirring, until just tender, about 8 minutes.

   

   8 min

6. Plate the rice, the mash sprinkled with oregano, the vegetables and the tofu side by side.

   2 min

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Tips

• A nonstick pan and patience give the tofu its golden crust without oil: let it sit before turning.
• Any colour of bell pepper works.

Notes

Drafted from Ely's photos of a dinner he cooked in Panama City; Ely will correct the details.