Tofu Gratin with Bamboo Shoot and Asparagus

Tofu Gratin with Bamboo Shoot and Asparagus

It's a rich gratin with the great texture combination of crunchy bamboo shoot, asparagus, and fluffy tofu. It's as foolproof and easy as my regular gratin.

Ingredients: 3-4 servings

Cooked bamboo shoot in brine
1 (250 g)
Tofu (silken)
1/2 block
Wiener sausages
400 ml
Plain flour
3 tablespoons
1 tablespoon
Consommé cube (finely crushed)
Butter (or margarine)
3 tablespoons
Pizza cheese
as needed


1. Thinly slice the bamboo shoot. Slice the wiener sausages and asparagus on the diagonal. Cut the tofu into 1 cm cubes.
2. Slowly add the milk to the miso to dissolve it.
3. Heat the butter in a pot, and stir-fry the wiener sausages. Add the bamboo shoot and asparagus, and continue stir-frying for 2 minutes over medium heat.
4. Turn off the heat, and add the flour. Mix for about 30 seconds until no longer floury.
5. Add the Step 2 mixture, and mix well. Turn the heat back on, and simmer over medium heat until thickened. Dissolve in the consommé and the white sauce is ready.
6. Pour the Step 5 mixture into a gratin dish, place the tofu on top, and sprinkle with lots of pizza cheese at the end.
7. Bake in the preheated oven for about 15 minutes at 250°C until the cheese is browned, and you're done.

Story Behind this Recipe

I wanted to cook a dish au gratin using spring ingredients, so I decided bamboo shoot and asparagus. I also used soft tofu instead of macaroni to highlight their crunchy texture.