Fluffy Tofu au Gratin with Canned Mackerel

1. 1

   Make the tofu sauce.

2. 2

   Beat the egg into a bowl and stir in the mayonnaise, salt, and pepper.

3. 3

   Add the tofu and crumble as you mix it in.

4. 4

   Scrape off the hard parts of the asparagus skin and cut into 4 cm pieces.

5. 5

   Remove the root from the shimeji mushrooms and shred.

6. 6

   Thinly slice the onion.

7. 7

   Break up the canned mackerel a bit and place in a casserole dish with the sauce from the tin as well.

8. 8

   Top with the asparagus, shimeji mushrooms, and onion from Step 2.

9. 9

   Pour over the tofu sauce from Step 1 and bake in a 230C oven, or in the toaster oven for 15-20 minutes.

10. 10

    For a yamaimo yam version, see.

* Per serving · 4 servings · Values may vary.