3.132
16 (Wed) May 2012
Tofu Lasagna
1.5
by me
at home
-Oksu, Seongdong, Seoul, Republic of Korea-
with W and DJ
The omphalos of the dish is tofu: frozen, then thawed-drained-crumbled and sautéed, ostensibly as a substitute for ground meat. I got the idea from Man with a Pan, which includes a recipe for the so-called “tofu bolognese” by self-proclaimed “housekeeper/homemaker” Brett Thacher. However, the tofu didn’t seem to make much difference either way. It certainly didn’t exhibit the taste or texture of meat, just kinda mellow and mushy. Especially in a heavy dish like lasagna, it was lost in the mix.
Tofu aside, the lasagna overall was just so-so. In trying to save money, I used cheap-ass pre-shredded “pizza” mozzarella, which was flavorless and gummy. I forgot to season the spinach. And I didn’t add enough sauce.
(See also FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)
