Melting Tofu Gratin

Directions

1. 1
   Drain the tofu thoroughly beforehand.
2. 2
   Cut off stems and shred the shimeji mushrooms.
3. 3
   Rinse the spinach.
4. 4
   Cut the spinach into fourths or fifths and julienne the bacon.
5. 5
   Cut the drained tofu into bite size.
6. 6
   Put the butter in a pan and saute the bacon, shimeji mushrooms and spinach until cooked through.
7. 7
   Reduce the heat to low and saute the ingredients.
8. 8
   Cook over a low heat.
9. 9
   Stir well with a wooden spatula.
10. 10
    Add the milk in a few batches and mix well.
11. 11
    Once the overall texture is thickened, season with salt and pepper.
12. 12
    In a gratin dish, put the tofu, the mixture from Step 4, mayonnaise and cheese and panko in that order.
13. 13
    Bake in a toaster oven until golden brown.
14. 14
    Enjoy.
15. 15
    If tofu needs to be drained more than once, wrap in fresh paper towels a few times.
16. 16
    Make sure it's thoroughly drained.
17. 17
    This is an additional comment in response to a question from a user.
18. 18
    Use firm tofu to make voluminous gratin and use silken tofu to make smooth-textured gratin.
19. 19
    My mother always used silken tofu.
20. 20
    Personally, I like to use firm tofu when making this dish.