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麻婆豆腐（玉ねぎとピーマンの麻婆豆腐）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし

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No waste! Makanai Dojo (MAKANAI DOUJYOU)

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Ingredients

玉ねぎ : 1個
ピーマン : 1個
ごま油 : 適量
(A)おろしにんにく : 1片分
(A)おろし生姜 : 1片分
(A)一味唐辛子 : 適量
(A)ブラックペッパー : 適量
だし汁 : 麻婆豆腐の素に記載の水の量より少し多め
豆腐 : 1丁
麻婆豆腐の素 : 1包
味噌 : Appropriate amount
片栗粉 : 適量
ディル : 適量

Time required

10minutes

Procedure

1) 野菜を切る 01:03
玉ねぎは7mm幅のくし切りにする。
ピーマンは種を取り除き食べやすい大きさに切る。
2) 煮る 02:02
Add sesame oil to the frying pan and add (A).
Heat over low to medium heat, and when fragrant, add onions and stir-fry.
Add the stock and cubed tofu and simmer over high heat for 2 minutes.
Lower the heat, add the mapo tofu mix, and mix slowly so as not to break up the tofu.
Increase heat to high and simmer again.
Taste, add miso to reach desired salt concentration, and simmer for 1 minute.
Add green pepper.
Turn the heat to low and add the thickening agent and potato starch that come with the mapo tofu mixture dissolved in water (not listed).
Mix gently and bring to a boil over high heat.
When it thickens, simmer for 30 seconds and it's done.
3) 盛り付ける 08:06
お皿に盛り、ディルを散らして完成。

Point

・A nutritionally balanced mapo tofu recipe made by adding vegetables to commercially available mapo tofu base.
・Water and granulated dashi stock can be substituted for the dashi stock.
・If you overcook the green peppers, the color will deteriorate, so it is best to boil them briefly at the end.
・You can adjust the amount of chili pepper to your liking.
- Dill is sprinkled on top, but it is not necessary.