Tofu gratin
Persons
5
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!
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