レシピカード版【くずし豆腐のトマきゅうがけ】

■ポイント ・絹ごし豆腐をレンジで加熱し粗熱を取っている間に他の食材の下ごしらえを。 ・トマトのリコピンは脂溶性なので、ごま油と一緒で吸収率アップ！ ▼レシピブログはこちら https://o-ryota.com/recipe/tofu-tomato-cucumber-poured/ 【English】 ■Ingredients (2 serves) ・300 g silken tofu ・1/2 (100 g) tomato ・1/2 (60 g) cucumber ・Bonito flakes to taste ★Seasonings ・1 tsp soy sauce ・2 tsp saleted kelp ・2 tsp sesame oil ■Cooking Time 8 minutes ■Nutrition Information Energy…153.8cal Protein…10.0g Fat…9.4g Carbohydrate Total…7.3g -Sugars…4.8g -Dietary Fiber…2.5g ※Nutriton infomation shold be considered an estimate. ■Instruction 1．Wrap the silken tofu in paper towel, place it on a heat-proof dish and microwave at 600W for about 2 minutes to drain the water. Let it cool slightly. 2．Cut off the ends of the cucumber and cut into 1mm dices. Remove the stem of the tomato and cut into 1cm dices. 3．Mix (2) and ★ in a bowl. 4．Place (1) in a serving dish, crumbling it with a spoon. Pour (3) over the tofu and sprinkle with bonito flakes, enjoy!