Easiest Way to Make Delicious Melting Tofu Gratin

Melting Tofu Gratin. Created by my mother who's great at cooking gratin and doria. This treasured recipe has been passed from our mother to my elder sister, and from my elder sister to me. And it will be passed on to our younger generations, too!

You can of course use macaroni for Japanese style gratin, but I would like to introduce "creative" gratin recipe today. I use tofu instead of macaroni this time. Melt butter in nonstick pan over medium heat. You can cook Melting Tofu Gratin using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Melting Tofu Gratin

1. You need 1 block of Tofu.
2. Prepare 3 of bunches Spinach.
3. It's 1/3 bag of Shimeji mushrooms.
4. It's 2 slice of Bacon.
5. Prepare 10 grams of Butter.
6. It's 1 dash of less than 2 teaspoons ◎ Soup stock granules.
7. You need 3 tbsp of ◎ Plain flour.
8. It's 280 ml of Milk.
9. It's 1 of as much (to taste) Cheese (shredded cheese).
10. It's 1 dash of Salt and pepper.
11. Prepare 1 of Panko.
12. It's 1 of as much (to taste) Mayonnaise.

Add flour, constantly stirring, add vegetable stock and milk. Continue stirring until sauce thickens and turns light brown. Add salt and pepper to taste. Natto, Kimchi & Tofu Gratin step by step.

Melting Tofu Gratin instructions

1. Drain the tofu thoroughly beforehand. Cut off stems and shred the shimeji mushrooms. Rinse the spinach..
2. Cut the spinach into fourths or fifths and julienne the bacon. Cut the drained tofu into bite size..
3. Put the butter in a pan and saute the bacon, shimeji mushrooms and spinach until cooked through. Reduce the heat to low and sauté the ◎ ingredients..
4. Cook over a low heat. Stir well with a wooden spatula. Add the milk in a few batches and mix well. Once the overall texture is thickened, season with salt and pepper..
5. In a gratin dish, put the tofu, the mixture from Step 4, mayonnaise and cheese and panko in that order. Bake in a toaster oven until golden brown. Enjoy..
6. If tofu needs to be drained more than once, wrap in fresh paper towels a few times. Make sure it's thoroughly drained..
7. This is an additional comment in response to a question from a user. Use firm tofu to make voluminous gratin and use silken tofu to make smooth-textured gratin. My mother always used silken tofu. Personally, I like to use firm tofu when making this dish..

Mix the egg and tofu together with a whisk. Mix the natto with the sauce included in the pack and place in a heat-resistant dish with the kimchi. In a saucepan, melt the butter over medium heat. Bring to a boil over medium high heat, whisking constantly. In a large saucepot on medium heat, melt butter.