Slice the tofu in half horizontally, wrap in paper towels and drain the excess water for 20 to 30 minutes. The photo shows the tofu wrapped in paper towels and a kitchen towel. If you want to cut some time, microwave the tofu to drain the water faster.
Discard the hard ends of the asparagus, peel the bottom with a vegetable peeler, and cut into 5 cm pieces. Cut the bacon and onion into 1 cm squares. Roughly chop the garlic cloves.
Put some olive oil in a frying pan, add the garlic and the de-seeded chili pepper and saute until fragrant.
Add the anchovies and saute while smashing them up, to transfer the flavor to the oil.
Add the ground meat, and when it's browned, add the onion, bacon and asparagus and saute.
Add the white wine and allow the alcohol to evaporate.
Add the water and the soup stock granules, then break up the tofu into chunks and put in the pan.
Taste, and adjust the seasoning. Dissolve some katakuriko in an equal amount of water, and add to the sauce to thicken.
Turn the heat off and add the black pepper and plenty of herbs. Stir gently so as not to crush the tofu, and it's done.
It's also delicious if you add some roughly chopped tomatoes. If you do so, add a bit more soup stock granules to adjust the flavor.
You can use firm instead of silken tofu, and add broccoli instead of tomato.
Story Behind this Recipe
This is a brand of instant consommé soup stock I always use, so I decided to enter the company's recipe contest. As long as you drain the tofu well, it's really easy. One quick dish to make using soup stock granules!
If you don't have time to drain the tofu as described in Step 1, it's ok to microwave it. If you have fresh herbs it will smell even better. Use whatever herbs you like. The size of the tofu (1 block) and the anchovies will vary depending on what brand you use. The amount of salt will change, so adjust with the soup stock.