Tofu with agretti, lemon and new potatoes

Ingredients

For 1 serving

• Tofu170 g
• Agretti (saltwort)200 g
• Potatoes150 g
• Lemon zest2 g
• Lemon juice1 tablespoon
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: March – May

Method

1. Bring a pot of water to the boil. Meanwhile wash the new potatoes well and cut them into wedges, skin on; clean the agretti (monk's beard), removing the roots and tougher lower part, and wash them in several changes of water.
2. When the water boils, salt it and cook the potatoes for 12 minutes, until almost tender; add the agretti for the last 4 minutes. Drain everything.
3. Meanwhile drain and pat dry the tofu, cut it into cubes of about 2 cm and fry it in a wide frying pan with half the oil over medium-high heat for 5 minutes, turning, until golden; set aside.
4. In the same pan heat the remaining oil with the crushed garlic clove and toss the potatoes and agretti over medium-high heat for 3–4 minutes, until the potatoes are golden at the edges.
5. Remove the garlic, add the tofu and dress with the lemon juice and zest, salt and black pepper; toss and serve.