Sunday, September 10, 2006

Asparagus Stir-Fry Bento

My boyfriend recently requested for vegetables in his bento, so I decided to make this asparagus stir-fry that he likes. It's a pretty simple recipe that I sort of made on the fly, and, well, he likes it so I took note of it so I can do it again.

In the meantime, I made the mistake of putting okonomiyaki furikake on top of the whole thing. It looked yummy in real life, but I didn't realize that it would look fuzzy in the pictures and it would sort of look like mold... O_O;;

Speaking of okonomiyaki furikake, I used it a couple of nights ago to make onigiri. So, mixing it with mayo, tonkatsu sauce and a bit of salt and pepper on plain rice, it sort of tasted like okonomiyaki, except in riceball form. Hehe... Forgot to take pics though, so you'll have to take my word for it for now.

In any case, here's my bento which is too shy to reveal its fuzzy contents (plus the rice was too plain). It shows it's chocolate-filled marshmallows instead.

Asparagus Stir-Fry

1 clump of asparagus (as you get them from the grocery)
3 cloves of garlic
4 or 5 strips of bacon
1 square of tofu (the one that's around 4 or 5 inches on one side)
4 tablespoons of tonkatsu sauce
sesame seeds
salt and pepper

(if you don't have tonkatsu sauce, I've found that a mix of soy sauce and sugar can also do the job, though it still tastes a bit different...)

1) Cut up bacon into small strips and toss into frying pan. Allow it to sweat and fry in its own fat
2) When bacon is cooked (not necessarily crispy), there should be enough bacon fat in the pan. Toss in minced garlic and sesame seeds. Allow to brown.
3) Cut up tofu into small cubes and toss into pan once garlic is browned. Mix and make sure that everything is covered in fat and the seeds and garlic are evenly distributed.
4) Allow the tofu to cook. It should release water and that's good since you'd want a bit of sauce.
5) Throw in asaparagus last since you'd want your veggies as crunchy as possible. Pour tonkatsu sauce in and mix everything well, making sure that everything is covered in sauce. Add tonkatsu sauce if you think it looks a bit pale. Dilute with a bit of water if you think it's too strong.
6) Simmer for a while or until the tofu has soaked up some of the tonkatsu sauce. If you think you put in too much water, you can allow it to simmer so that some of the water evaporates and you'll be left with a nice, thick sauce at the bottom.
7) add salt and pepper to taste

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