![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/08\/IMG_3300.jpg\" "\\"IMG_3300\\"")
<\/a><\/p>\nTomato and Tofu Napoleon with Asian Meat Sauce<\/strong> Many of you probably thought this was tomato and “mozzarella”. The white layers are not mozzarella but tofu. This beautiful tomato came from my brother-in-law’s vegetable garden. Why are those vegetables from someone’s garden taste so good! This was served with Asian meat sauce and shredded red pepper (which I found at an Asian grocery store the other day. This is so cool-looking and it tastes great, too). I was going to add shiso(Japanese basil) leaves to the napoleon and totally forgot about it! It was a long day…<\/p>\n Asian meat sauce: ground beef, ginger, green onion, water, soy sauce, sugar, miso, sesame oil, vinegar, salt, pepper, corn starch<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u633d\u8089\u306e\u305b\u30c8\u30de\u30c8\u3068\u8c46\u8150\u306e\u30ca\u30dd\u30ec\u30aa\u30f3<\/strong> \u5199\u771f\u3092\u898b\u3066\u3001\u30c8\u30de\u30c8\u3068\u30e2\u30c3\u30c4\u30ec\u30e9\u30c1\u30fc\u30ba\u3068\u601d\u3063\u305f\u4eba\u3001\u3044\u305f\u304b\u306a\uff1f<\/p>\n \u30c1\u30fc\u30ba\u3058\u3083\u306a\u304f\u3063\u3066\u3001\u3053\u308c\u306f\u8c46\u8150\u3002 \u633d\u8089\u3067\u4f5c\u3063\u305f\u4e2d\u83ef\u98a8\u306e\u305f\u308c\u3092\u304b\u3051\u3066\u51fa\u6765\u4e0a\u304c\u308a\u3002<\/p>\n \u30c8\u30de\u30c8\u306f\u7fa9\u5144\u306e\u30d9\u30b8\u30bf\u30d6\u30eb\u30ac\u30fc\u30c7\u30f3\u3067\u3068\u308c\u305f\u3082\u306e\u3002 \u672c\u5f53\u306f\u5927\u8449\u3082\u306f\u3055\u3080\u3064\u3082\u308a\u3060\u3063\u305f\u306e\u306b\u3001\u4f5c\u3063\u3066\u5199\u771f\u3082\u64ae\u3063\u3066\u5168\u3066\u98df\u3079\u7d42\u308f\u3063\u3066\u304b\u3089\u3001\u5fd8\u308c\u3066\u3044\u305f\u3053\u3068\u306b\u6c17\u304c\u3064\u3044\u305f\u3002\u3002\u3002<\/p>\n \u633d\u8089\u4e2d\u83ef\u98a8\u305f\u308c\uff1a\u633d\u8089\u3001\u3057\u3087\u3046\u304c\u3001\u5c0f\u306d\u304e\u3001\u6c34\u3001\u91a4\u6cb9\u3001\u7802\u7cd6\u3001\u80e1\u9ebb\u6cb9\u3001\u9162\u3001\u5869\u3001\u3053\u3057\u3087\u3046\u3001\u30b3\u30fc\u30f3\u30b9\u30bf\u30fc\u30c1\uff08\u3068\u308d\u307f\u3065\u3051\uff09<\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n \uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":" Tomato and Tofu Napoleon with Asian Meat Sauce Dinner August 18, 2010 Many of you probably thought this was tomato and “mozzarella”. The white layers are not mozzarella but tofu. This beautiful tomato came from my brother-in-law’s vegetable garden. Why are those vegetables from someone’s garden taste so good! This was served with Asian meat […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,15],"tags":[],"class_list":["post-14839","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14839","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14839"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14839\/revisions"}],"predecessor-version":[{"id":14870,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14839\/revisions\/14870"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nDinner August 18, 2010<\/em><\/p>\n<\/a> <\/a><\/p>\n
\n\u5915\u98df\u3000\uff12\uff10\uff11\uff10\u5e74\uff18\u6708\uff11\uff18\u65e5<\/em><\/p>\n
\n\u4f55\u3068\u306a\u304f\u8c46\u8150\u3092\u4e45\u3057\u3076\u308a\u306b\u98df\u3079\u305f\u3044\u6c17\u5206\u3060\u3063\u305f\u304b\u3089\u3002<\/p>\n
\n\u30d5\u30ec\u30c3\u30b7\u30e5\u3067\u7f8e\u5473\u3057\u3044\uff01<\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n