Shrimp & Asparagus Tofu Gratin (Gluten-Free)

Name: Shrimp & Asparagus Tofu Gratin (Gluten-Free)
Yield: 2 servings
Cuisine: American
Ingredients: 1 Bock (300g) Firm Tofu; 1/2 Tbsp + 1 Tbsp Olive Oil; 3 Tbsp Skimmed Milk Powder (Optional); 1 Pinch Salt; 1/4 Onion; 100 g Peeled shrimp; 4-5 Asparagus spears; to Taste Salt & Pepper; 1 Tbsp Sake(Rice Wine) or White Wine; 3/4 cup Shredded Cheese

Miyuki Suyari @cook_5589993

Tokyo

This gratin will save you the trouble of making the bechamel sauce by using tofu as the sauce. The key to success is to drain the tofu well so that the sauce doesn't get watery. The skimmed milk powder takes away the soy bean taste and makes it a bit creamier, but it can be omitted if you don't have it.

Miyuki Suyari @cook_5589993

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Ingredients

2 servings

1Bock (300g) Firm Tofu
1/2 Tbsp+ 1 Tbsp Olive Oil
3 TbspSkimmed Milk Powder (Optional)
1 PinchSalt
1/4Onion
100 gPeeled shrimp
4-5Asparagus spears
to TasteSalt & Pepper
1 TbspSake(Rice Wine) or White Wine
3/4 cupShredded Cheese

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Steps

1

Wrap the Tofu in a paper towel and place it on a microwavable plate and microwave(600W) for 3 minutes. Set aside to cool. (The water will come out as it cools)
2

Break away the hard end of the asparagus and cut horizontally in one inch length. Thinly slice the onions.
3

Clean the shrimp by sprinkling it with corn starch and 1 Tbsp of sake(rice wine) or water. Gently squeeze them between your hands so that the dirt and gunk will transfer to the starch. Once the starch has turned greyish in color, rinse it under cold water and drain.
4

Heat the skillet on medium heat and add 1/2 Tbsp of olive oil. Sauté the onions for 1 minute.
5

Add the asparagus in the skillet and fry for 1 minute, then add the shrimp. Once the shrimp has turned color, season with salt and pepper. Sprinkle sake and fry until it has evaporated, and remove from heat.
6

Transfer the shrimp mixture in a gratin dish.
7

Preheat the oven to 425 F or 220 C.
8

Squeeze the tofu over the paper towel to remove excess water. Place it in a bowl or a cup, add the olive oil, skimmed milk powder and salt and mix with a food processor until smooth.
9

Pour the Tofu over the shrimp mixture, top with shredded cheese and bake in the oven for 10 to 12 minutes.

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Cooksnaps

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Miyuki Suyari @cook_5589993

on January 31, 2017 15:17

Tokyo

Hi I'm Miyuki and I teach cooking in English and Japanese in Tokyo. I'm a busy working mum of two boys, so my recipes are really quick and nutritionally well balanced.Come and visit my website!Website: http://www.simplyoishii.com/Facebook: https://www.facebook.com/simplyoishii/