Tofu Gratin with Bamboo Shoot and Asparagus

1. 1

   Thinly slice the bamboo shoot.

2. 2

   Slice the wiener sausages and asparagus on the diagonal.

3. 3

   Cut the tofu into 1 cm cubes.

4. 4

   Slowly add the milk to the miso to dissolve it.

5. 5

   Heat the butter in a pot, and stir-fry the wiener sausages.

6. 6

   Add the bamboo shoot and asparagus, and continue stir-frying for 2 minutes over medium heat.

7. 7

   Turn off the heat, and add the flour.

8. 8

   Mix for about 30 seconds until no longer floury.

9. 9

   Add the Step 2 mixture, and mix well.

10. 10

    Turn the heat back on, and simmer over medium heat until thickened.

11. 11

    Dissolve in the consomme and the white sauce is ready.

12. 12

    Pour the Step 5 mixture into a gratin dish, place the tofu on top, and sprinkle with lots of pizza cheese at the end.

13. 13

    Bake in the preheated oven for about 15 minutes at 250C until the cheese is browned, and you're done.

* Per serving · 4 servings · Values may vary.

No additional tips available.