Papa a la Huancaína Stir-Fry with Tofu

Ingredients

• 1.5 lb Potatoes, cubed
• 1 package (12 oz) Silken Tofu
• 3 tbsp Aji Amarillo paste
• 2 tbsp Vegetable oil
• 0.5 medium Onion, chopped
• 2 cloves Garlic, minced
• 0.5 tsp Salt
• 0.25 tsp Pepper
• 1 tbsp Lime Juice
• 1 medium Bell pepper, sliced
• 1 cup Green beans, trimmed

Instructions

1. 1Heat the vegetable oil in a large wok or skillet over medium-high heat.
2. 2Add the cubed potatoes and stir-fry until golden brown and cooked through, about 15-20 minutes. Set aside.
3. 3Add the bell pepper and green beans to the wok and stir-fry until tender-crisp, about 5 minutes. Set aside.
4. 4In a blender, combine silken tofu, Aji Amarillo paste, chopped onion, minced garlic, salt, pepper, and lime juice. Blend until smooth and creamy.
5. 5Return the potatoes, bell pepper, and green beans to the wok. Pour the Huancaína sauce over the vegetables and stir-fry until well coated, about 2-3 minutes.
6. 6Serve immediately.

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