Melting Tofu Gratin
Melting Tofu Gratin

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, melting tofu gratin. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Great recipe for 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.

Melting Tofu Gratin is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Melting Tofu Gratin is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook melting tofu gratin using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Melting Tofu Gratin:
  1. Prepare 1 block Tofu
  2. Take 3 bunches Spinach
  3. Take 1/3 bag Shimeji mushrooms
  4. Take 2 slice Bacon
  5. Take 10 grams Butter
  6. Prepare 1 dash less than 2 teaspoons ◎ Soup stock granules
  7. Get 3 tbsp ◎ Plain flour
  8. Make ready 280 ml Milk
  9. Take 1 as much (to taste) Cheese (shredded cheese)
  10. Prepare 1 dash Salt and pepper
  11. Take 1 Panko
  12. Make ready 1 as much (to taste) Mayonnaise

I use tofu instead of macaroni this time. 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! Mayonnaise and Miso Gratin. 【Miso Mayonnaise Tofu Gratin】 Today, we made "Miso Mayo Tofu Gratin" with full volume, using "Tofu" which is indispensable ingredient for saving dishes."Tofu" is not only low cost, it is rich in nutrition and is also ideal for diet!

Steps to make Melting Tofu Gratin:
  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.

Top with alternating rows of tomato and zucchini slices. Melt a tbsp. of margarine in a pan and fry half of the onions and the garlic until slightly golden brown. Cut each drained and chilled tofu cake into four pieces. Place a tofu square in a ramekin or individual bowl and season with two spoonfuls, or more, of the sauce. Repeat with the rest of the tofu squares or serve it family-style in a shallow baking dish.

So that’s going to wrap it up for this exceptional food melting tofu gratin recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!