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麻婆豆腐（高野豆腐の麻婆豆腐風）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

Koya-tofu : 4 pieces
ごま油 : 大さじ1/2
(A)鶏ももひき肉 : 100g
(A)おろし生姜 : 小さじ1
(A)おろしニンニク : 小さじ1
長ネギ : 1/2本
(B)水 : 2カップ
(B)鶏ガラスープの素 : 小さじ2
(B)醤油 : 大さじ1
(C)片栗粉 : 小さじ2
(C)水 : 小さじ4

Time required

30minutes

Procedure

1) make preparations 01:42
Add water (not listed) and Koya tofu to a bowl and return until soft to the center.
Squeeze by hand and cut into bite-sized pieces.
Roughly chop the green onions.
2) heat up 03:51
Heat a frying pan over medium heat, add sesame oil, add (A) and stir-fry.
When the minced chicken thighs are cooked through, add (B) the Koya tofu, cover and simmer for 10 minutes.
Put (C) in a container and mix, then add little by little and mix.
Increase the heat, add all but a small amount of green onion, and mix.
3) Serve 22:21
Arrange 2 on a plate.
Top with the remaining green onions and drizzle with chili oil.

Point

・The amount is for 2 people.
・This recipe is high in protein.
・You can use chili oil to your liking.
- Cutting Koya tofu into smaller pieces will speed up the cooking time.
・It is also delicious if you add bean sauce if you like.
・In step 2, cover the lid and simmer. Once it comes to a boil, lower the heat and simmer.