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Mapo Tofu Gratin

Name: Mapo Tofu Gratin
Total time: 35 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 1 block Silken Tofu; 150g Ground Pork; 2 tsp Doubanjiang; 1 tbsp Miso (as sweet bean sauce sub); 1 clove Garlic; 10g Ginger; 1/2 stalk Green Onion (Long); 2 tsp Potato Starch; 80g Gruyère Cheese; 1/2 tsp Sichuan Pepper

Main Dish

⏱ 35 min

👥 Serves 2

Difficulty ⭐⭐

Sichuan-spiced mapo tofu topped with cheese and baked like a French gratin.

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📖 The Story Behind This Dish

Mapo tofu's cornstarch-thickened sauce is treated here as a stand-in for béchamel, reimagined in the French gratin format — baked in a dish with cheese on top until browned. The numbing tingle of Sichuan pepper and the richness of melted cheese don't usually meet, but the oven brings them together into something surprisingly cohesive.

🌆 Where it's eaten: A Roru original experiment designed to capture both mapo tofu's silky sauce and a gratin's browned, bubbling top in one dish.

🥕 Ingredients (serves 2)

Silken Tofu 1 block
Ground Pork 150g
Doubanjiang 2 tsp
Miso (as sweet bean sauce sub) 1 tbsp
Garlic 1 clove
Ginger 10g
Green Onion (Long) 1/2 stalk
Potato Starch 2 tsp
Gruyère Cheese 80g
Sichuan Pepper 1/2 tsp

👩‍🍳 Instructions

Cut the tofu into 2cm cubes, blanch briefly in hot water, and drain.
Heat oil in a pan and fry the minced garlic, ginger, and doubanjiang until fragrant.
Add the ground pork and stir-fry until it breaks apart, then add the miso and 150ml water and bring to a simmer.
Add the tofu and simmer briefly, thicken with a potato starch slurry, and transfer to a heatproof dish.
Top with the Gruyère cheese and bake in an oven preheated to 220°C for 10 minutes until browned.
Sprinkle with Sichuan pepper and chopped green onion to finish.

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