Tofu Gratin

Name: Tofu Gratin
Ingredients: 2 cakes Silken tofu, drained and chilled; 2 tablespoons olive oil; 2 tablespoons plain flour; 2 cups soya milk I used 1 1/2 cups, unsweetened soya milk to get a creamier sauce; 1 tablespoon white miso paste or add to taste; 1 teaspoon sugar Used 1/2 tsp sugar; 1 tablespoon wine Sake; bonito flakes; nori seaweed

9 ingredients

8 steps

Ingredients

2 cakes Silken tofu, drained and chilled
2 tablespoons olive oil
2 tablespoons plain flour
2 cups soya milk I used 1 1/2 cups, unsweetened soya milk to get a creamier sauce
1 tablespoon white miso paste or add to taste
1 teaspoon sugar Used 1/2 tsp sugar
1 tablespoon wine Sake
bonito flakes
nori seaweed

Directions

1

Heat olive oil over a gentle flame and add flour, whisking briefly to form a roux (paste).
2

Add soya milk (or use low fat milk) to the paste, whisking all the while until a sauce forms and thickens.
3

Add miso paste (1 tbsp or add to taste) and continue whisking, then season with sugar and sake wine.
4

Heat oven to 180C.
5

Cut each drained and chilled tofu cake into four pieces.
6

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.
7

Place tofu squares in the oven. Bake for 8-10 minutes or until browned.
8

Garnish with shredded nori seaweed and bonito flakes and serve immediately.