Name: Tofu gratin
Yield: 5 to 6 people
Ingredients: 30g fresh ginger - finely chopped; 2 garlic cloves - finely chopped; 350g ground beef; 500g tofu firm - cut into 1.5cm cubes; - Ingredient A -; 1 eggplant (200g) - cut into small cubes (about 0.5cm); 1 zucchini - cut into small cubes (about 0.5cm); 1 onion - cut into small cubes (about 0.5cm); 200 to 300g mozzarella cheese; - Ingredient B -; 2 tbsp mayonnaise; 4 tbsp tsuyu; 1 tbsp sesame oil; 5 tbsp water; 3 tbsp heavy cream; 2 tbsp thai sweet chili sauce; dash of salt; 1 tbsp katakuriko/potato starch - dissolve in 1 1/2 tbsp water

Tofu gratin

Persons

Ingredients

30g fresh ginger - finely chopped
2 garlic cloves - finely chopped
350g ground beef
500g tofu firm - cut into 1.5cm cubes

- Ingredient A -

1 eggplant (200g) - cut into small cubes (about 0.5cm)
1 zucchini - cut into small cubes (about 0.5cm)
1 onion - cut into small cubes (about 0.5cm)
200 to 300g mozzarella cheese

- Ingredient B -

2 tbsp mayonnaise
4 tbsp tsuyu
1 tbsp sesame oil
5 tbsp water
3 tbsp heavy cream
2 tbsp thai sweet chili sauce
dash of salt
1 tbsp katakuriko/potato starch - dissolve in 1 1/2 tbsp water

Instructions

1. Place tofu in baking dish and spread evenly. Set aside.
2. In a skillet, heat 1 tbsp oil and fry ginger and garlic until fragrant. Add ingredients A (eggplant, zucchini, onion) and cook until wilted. Then add ground beef and cook until meat is no longer pink.
3. Add all ingredients B to season to your taste and cook for a few minutes. Turn the heat to high and pour dissolved katakuriko/potato starch and thicken the sauce. Let it cool to room temperature.
4. Pre-heat the oven to 180℃ degree. Spread the meat mixture over the tofu. Spread cheese over the meat mixture. Bake in preheated oven for 30 to 40 minutes.
Serve hot!