Mapo Tofu Remade Into Chinese Style Lasagna - Recipe Video
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Cook time
40 minutes
Ingredients 2 servings
- Lasagna4 sheets
- Hot water1000 ml
- Salt2 tsp
- Mapo tofu (You may purchase at a nearest Japanese grocery store/e-commerce sites.)400 g
- Japanese White Sauce
- Salted butter30 g
- Cake flour (Pastry flour)30 g
- Milk300 ml
- (A)Chicken soup stock (powder, cube, liquid)1/2 tsp
- (A)Salt and pepper mix2 three finger pinches
- Shredded pizza cheeze80 g
How to make
- 1. Heat salted butter in a pan over medium heat, add cake flour (pastry flour) and stir-fry. Once everything is absorbed, reduce heat to low, add milk in 3 batches, and stir with a wooden spatula.
- 2. When it becomes smooth, add ingredient (A) and mix together. When the Chicken soup stock (powder) has melted, remove from heat.
- 3. Add hot water to a pot and bring to a boil. Add salt and lasagna and boil according to the instructions on the package. Put it in a strainer and drain.
- 4. In a heat-resistant container, layer 1/2 of Step 2, 1/3 of Step 3, 1/2 of mapo tofu (You may purchase at a nearest Japanese grocery store/e-commerce sites.), 1/3 of Step 3, 1/2 of Step 2, 1/3 of Step 3, and 1/2 of mapo tofu in that order, then top with shredded pizza cheese.
- 5. Bake in a toaster oven for about 10 minutes. It's ready when it browns.
Tips for cooking
We used a heat-resistant container with a capacity of 1000 ml (4 1/4 cups). The cooking degree depends on the type of toaster you are using, so please adjust the temperature as you check the conditions. This time it's baked at 1000W 230°C (450°F).