For the Japanese style ankake sauce - for 2 peppers
Soy sauce, mirin
Honey (or sugar)
Dashi stock (or water + dashi stock granules)
Wrap the tofu in paper towel, put on a heatproof dish, and microwave for 2 to 3 minutes. (When it starts to steam in the microwave, it's good!)
Cool the tofu a little, and drain off any water that's come out of it. Crush it up with a fork and leave it until it has cooled completely.
Wash the bell peppers, cut in half and take out the seeds.
Pat the peppers dry with paper towels, and dust with flour (shake off the excess).
Combine the finely chopped onion, panko, ground meat, egg, salt and pepper and nutmeg in a bowl, and mix and knead.
It's good to go when it's sticky!
Add the crumbled tofu using your hands or a fok.
Mix together well to make the filling.
Stuff it into the bell peppers. The filling should form a mound above the peppers.
Heat vegetable oil (not listed) in a frying pan. Put in the peppers meat side down, and cook over medium heat for about a minute.
When they are browned, turn them over. Add 500 ml of water, cover with a lid, and steam-cook for 2 to 3 minutes.
Take the lid off and let the moisture in the pan evaporate. If the juices run clear when you poke one with a bamboo skewer, they are done. (If the juices are red that means they are still raw inside!)
For the Japanese-style ankake sauce: Add all the sauce ingredients into the frying pan after removing the stuffed peppers. When the sauce has thickened, it's done. Pour it over the peppers, and sprinkle on some sesame seeds if you have them.
If you have any leftover stuffing, form into mini-burgers and pack in your bentos!
I added ketchup to the mini-burgers for bento.
Story Behind this Recipe
I added tofu to one of my standard recipes.
By mixing the tofu in after mixing the other ingredients together, the flavor and texture of the tofu remains. Adjust the saltiness of the sauce to your taste If it tastes too light to you, add more soy sauce. The peppers burn easily, so adjust the heat level as you watch them.