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1
Wrap the tofu in paper towel, put on a heatproof dish, and microwave for 2 to 3 minutes.
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2
(When it starts to steam in the microwave, it's good!)
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3
Cool the tofu a little, and drain off any water that's come out of it.
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4
Crush it up with a fork and leave it until it has cooled completely.
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5
Wash the bell peppers, cut in half and take out the seeds.
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6
Pat the peppers dry with paper towels, and dust with flour (shake off the excess).
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7
Combine the finely chopped onion, panko, ground meat, egg, salt and pepper and nutmeg in a bowl, and mix and knead.
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8
It's good to go when it's sticky!
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9
Add the crumbled tofu using your hands or a fok.
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10
Mix together well to make the filling.
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11
Stuff it into the bell peppers.
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12
The filling should form a mound above the peppers.
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13
Heat vegetable oil (not listed) in a frying pan.
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14
Put in the peppers meat side down, and cook over medium heat for about a minute.
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15
When they are browned, turn them over.
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16
Add 500 ml of water, cover with a lid, and steam-cook for 2 to 3 minutes.
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17
Take the lid off and let the moisture in the pan evaporate.
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18
If the juices run clear when you poke one with a bamboo skewer, they are done.
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19
(If the juices are red that means they are still raw inside!)
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20
For the Japanese-style ankake sauce: Add all the sauce ingredients into the frying pan after removing the stuffed peppers.
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21
When the sauce has thickened, it's done.
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22
Pour it over the peppers, and sprinkle on some sesame seeds if you have them.
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23
If you have any leftover stuffing, form into mini-burgers and pack in your bentos!
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24
I added ketchup to the mini-burgers for bento.
