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1
Slice the tofu in half horizontally, wrap in paper towels and drain the excess water for 20 to 30 minutes.
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2
The photo shows the tofu wrapped in paper towels and a kitchen towel.
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3
If you want to cut some time, microwave the tofu to drain the water faster.
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4
Discard the hard ends of the asparagus, peel the bottom with a vegetable peeler, and cut into 5 cm pieces.
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5
Cut the bacon and onion into 1 cm squares.
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6
Roughly chop the garlic cloves.
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7
Put some olive oil in a frying pan, add the garlic and the de-seeded chili pepper and saute until fragrant.
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8
Add the anchovies and saute while smashing them up, to transfer the flavor to the oil.
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9
Add the ground meat, and when it's browned, add the onion, bacon and asparagus and saute.
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10
Add the white wine and allow the alcohol to evaporate.
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11
Add the water and the soup stock granules, then break up the tofu into chunks and put in the pan.
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12
Taste, and adjust the seasoning.
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13
Dissolve some katakuriko in an equal amount of water, and add to the sauce to thicken.
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14
Turn the heat off and add the black pepper and plenty of herbs.
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15
Stir gently so as not to crush the tofu, and it's done.
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16
It's also delicious if you add some roughly chopped tomatoes.
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17
If you do so, add a bit more soup stock granules to adjust the flavor.
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18
You can use firm instead of silken tofu, and add broccoli instead of tomato.
