Ajillo
Ingredients
(Serves 3–4)
- Tofu: 150 g
- Garlic: 2 cloves
- Red chili pepper: 1
- Octopus: 100 g
- Mushrooms: 4
- Okra: 2
- broccoli rabe: 2 stems
- Whitebait (shirasu): 1 tsp
- Salt: 1/2 tsp
- Black pepper: as desired
- Olive oil: 150 ml
Instructions
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Cut the octopus, mushrooms, okra, and rapeseed blossoms (nanohana) into bite-sized pieces.
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In a skillet, add minced garlic, red chili pepper, and tofu. Pour in olive oil until the tofu is half-submerged.
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Cook over medium heat. When the garlic becomes fragrant, add the octopus and mushrooms.
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Season with salt and pepper, then add the okra and rapeseed blossoms and cook lightly for 2 minutes.
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Top the tofu with whitebait (shirasu) and serve.
