Tofu stewed in dark beer

This tofu stewed in dark beer is perfect for lazy Sundays! (And for all days, to be honest!) The slightly bitter aftertaste of the beer, which contrasts with the sweetness of the carrot, gives life and irreverence to the dish.

Ingredients:

33 cl (11 oz) of dark beer

550 gr of tofu

4 Tbsp of olive oil

2 onions

1 clove of garlic

1 bay leaf

3 carrots

4 medium potatoes

1 Tbsp of sweet pepper

1 tsp of corn starch

1 bunch of fresh parsley

1 bunch of fresh thyme

black pepper and salt to taste

Instructions:

- Dry the tofu well with a cloth or kitchen paper. Cut the tofu into small cubes.

- Chop the onion, the garlic clove and the parsley. Peel and cut the carrots into thin slices. Peel and cut the potatoes into quarters.

- Cook the potatoes. After boiling them, drain the water well.

- In a frying pan, put the olive oil, the onion, the garlic, the bay leaf and sauté, stirring frequently. When the onion is soft and translucent, add the tofu and sauté for about 5 minutes, stirring sporadically. If necessary, add a little more olive oil to ensure that nothing sticks to the pan.

- Add the carrots to the pan and season with salt, black pepper, sweet pepper, thyme and parsley. Let it cook for about 3 minutes. Then add the beer and the corn starch and mix everything very well. Let it cook for about 30 minutes, stirring occasionally.

- In another frying pan, place a drizzle of olive oil and sauté the potatoes until they are golden.

- Serve the tofu with the potatoes garnished with fresh parsley.

Enjoy! :)