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炒め物（ガーリックバター豆腐）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

木綿豆腐 : 350g
サラダ油 : 大さじ1/2
にんにく : 2片
塩コショウ : 適量
ベーコン : 40g
バター : 10g
(A)醤油 : 大さじ1
(A)みりん : 大さじ1
(A)酒 : 大さじ1
(A)砂糖 : 小さじ1/2
(A)旨み調味料 : 4振り
(A)黒コショウ : 適量
小ねぎ : 適量

Time required

15minutes

Procedure

1) ガーリックチップを作る 02:07
Peel the garlic cloves and cut them into slightly thick slices.
Put the garlic in a frying pan with salad oil and fry.
When the garlic is browned, take out the garlic.
2) Stir-fried firm tofu 04:48
Scoop the firm tofu with a spoon and add it to the frying pan used in step 1.
Sprinkle with salt and pepper and fry over high heat.
When it is lightly browned, add hand-torn bacon and butter and fry.
Add (A) and fry until the moisture is gone.
3) お皿に盛り付けをする 07:36
お皿に2を盛り付け、1のガーリックチップと小ねぎを乗せて完成。

Point

・You can stir-fry the garlic without removing the sprouts.
・Firm tofu evaporates water when grilled, so drain the water but do not drain it before using.
・Because the tofu is bland, add a lot of black pepper.
・It is delicious even if I add Tabasco to change the taste.