リエット（ツナのリエット）｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし
Shinpei Kurihara "Feast Channel" Time required : 25minutes
Tofu Taco Rice Bowl ｜ Life THEATER: Transcription of useful cooking videos
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Ingredients
- Cotton tofu (small pack) : 1/2 pack
- Mixed beans : 1/2 can
- avocado : 1/4 piece
- tomato : 1/4 piece
- Leaf lettuce : 1/2 bag
- Olive oil : 1/2 tbsp
- Cumin powder : Appropriate amount
- (A) Ketchup : 1 tablespoon
- (A) Nakano sauce : 2 tsp
- (A) Soy sauce : 1 tsp
- Shredded cheese : 1 tablespoon
- rice : 1 cup of teacup
Time required
10minutes
Procedure
-
1)
Microwave the tofu
00:57
Wrap the tofu in kitchen paper, place it in a heat-resistant container, and heat it in a microwave oven at 600W for 2 minutes.
-
2)
Combine seasonings
01:47
Put (A) in a bowl and mix well.
-
3)
Cut vegetables
02:43
Cut the avocado and tomato into 1.5 cm cubes.
Cut the lettuce into 5mm widths. -
4)
stir fry
05:22
Put olive oil in a frying pan and heat.
Wipe the tofu again with kitchen paper and put it in a frying pan.
Fry over high heat to break.
When the water is removed, add cumin powder, mixed beans, and (A) in that order, stir-fry, and season. -
5)
Serve
08:40
Serve rice, lettuce, and seasoned tofu in this order, and sprinkle with tomatoes, avocado, and cheese.
Point
・ Draining tofu using a microwave will save time.
・ Stir-fry tofu over high heat to remove excess water and make it look like minced meat. Since it does not use meat, it is low in calories and healthy.
・ Adding beans will accentuate the texture.
・ Cut tomatoes with a knife to prevent excess water from coming out.
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