Vegan Japanese Tofu Gratin

Gratin can become a problem for vegans as they usually involve the use of butter and milk.
Here is a simple recipe that will help you solve that problem:

Japanese Beans Gratin!

INGREDIENTS: For 1 person

-Tofu (kinudofu/Silk tofu) 1 block/300g
-Onion: 1
-Shiitake Mushrooms: 3
-Oil: 2 tablespoons
-Flour: 2 tablespoons
-Soy milk: 1 cup/200 cc/ml
-Miso: 1 tablespoon
-Salt & pepper: as appropriate


-Cut/Dig out tofu block to a depth of 2 cm and leaving a 1 cm wide rim.

-In an oven dish cook the tofu block for 2 miutes 30 seconds in the microwave oven, take out and let rest for more than 3 hours.

-Chop the onion finely and cut the shiitake mushrooms in 5 millimeter/half a centimeter strips.

-Wrap the chopped onion in cellophane paper and cook in microwave oven for 1 minute.

-Pour some oil in a frying pan and sautee the onions. Once a nice smell cmes out the onions add the shiitake mushrooms and fry. Season with salt and pepper.

-Switch off the fire. Add the flour and mix well with a soft spatula.

-Add the soy milk and miso and mix. Switch on the fire and cook until the sauce has acquired a smooth texture. Switch off fire. (you may add the tofu dug out of the block!)

-Pour some oil in a clean frying pan and fry the tofu block on both sides until it attains a nice colour (see picture above).

-Serve the fried tofu on a dish and pour the onion-mushroom sauce on it!


-If you want to really look it like a gratin, you may grill the lot!

-Decorate with some leafy greens!

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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