Koya Dofu Gratin (Low-carb)
I wanted to have ingredients with a bread-like texture in my gratin. I decided on low-carb koya dofu after experimenting.
With my grill at home it takes only 8 minutes for a perfect finish.
I added garlic powder to disguise the flavour of the koya dofu.
After the koya dofu absorbs the egg mixture, it will be very crispy outside and tender inside!
It is surprisingly tasty. Recipe by Asabi
Koya Dofu Gratin (Low-carb)
I wanted to have ingredients with a bread-like texture in my gratin. I decided on low-carb koya dofu after experimenting.
With my grill at home it takes only 8 minutes for a perfect finish.
I added garlic powder to disguise the flavour of the koya dofu.
After the koya dofu absorbs the egg mixture, it will be very crispy outside and tender inside!
It is surprisingly tasty. Recipe by Asabi
Cooking Instructions
- 1
Soak the koya dofu in plenty of water for a few minutes to rehydrate. After it is rehydrated squeeze out the excess water.
- 2
Cut the koya dofu into 1 cm cubes. Mix with the melting type cheese and place onto a gratin dish. Salt and pepper.
- 3
Mix the egg, soy milk and garlic powder well and season with salt and pepper. Pour in the sauce.
- 4
Squeeze out the mayonnaise through the fine nozzle of the bottle onto the top of the gratin.
- 5
Bake for 8-10 minutes in a hot grill. Check sometimes because the mayonnaise is easy to burn (cover with aluminum foil if it is too brown).
- 6
If you like, add several slices of fried bacon!
- 7
This basic recipe is very handy for people who don't want to spend a long time cooking. Use whatever ingredients you prefer. I like adding prawns to this!
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