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An unusual fusion of Italian lasagna with the spicy flavor and texture of Chinese Mabo Tofu, baked until golden brown.
Recipe Video
Ingredients
- 1 de Tofu
- 1 de Ground beef
- 2 de Oil
- 1 de Salt
- 1 de Minced garlic
- 1 de Fermented soybean paste
- 1 de Water
- 1 de Chili powder
- 1 de Chili pepper
- 1 de Starch (mixed with water)
- Lasagna noodles
- Cheese
Instructions
Boil the tofu in salted water. Once it comes to a boil, count one minute and set aside.
In a skillet, add oil and brown the ground beef. Season with a little salt and set aside.
In the same skillet, heat more oil and sauté the minced garlic with the fermented soybean paste.
Dica: Sauté this mixture well.
Add water and chili powder to the skillet. When it starts to boil, add the chili pepper, the reserved ground beef, and the cooked tofu.
Incorporate the starch mixture dissolved in water, adding it in three stages and stirring continuously, until the sauce reaches the desired consistency. Set aside.
Dica: Mix well to ensure a creamy texture.
Cook the lasagna noodles according to the package directions and set aside.
Assemble the lasagna by alternating layers of noodles, the Mabodofu filling, and cheese, repeating until you reach the top edge of the dish.
Place the assembled lasagna in a preheated oven at 350°F (180°C) for about 30 minutes, or until the top is golden and bubbly.
Dica: The time is sufficient to achieve the desired browning.
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Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy18 kcal1%
- Carbohydrates1 g0%
- Protein1 g1%
- Total Fat1 g2%
- Dietary Fiber0 g0%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
chinesaRequired Equipment
Categories
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