Soymilk Gratin with Koya Tofu and Ham
Ingredients(Servings: 2)
Directions
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Reconstitute the freeze-dried tofu, then drain and cut into thin strips.
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Thinly slice up the onion.
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Cut the potato into thin strips like the tofu, then rinse in water and dry off.
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Cut the ham into thin strips.
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Separate the broccoli into individual florets, cutting any big pieces into half or thirds. Add these to salted boiling water and boil.
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Melt the butter in a fry pan and saute (2). When soft, add in (3) and saute further.
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When the potatoes are tender, add (1) then (4) and saute. Sprinkle on the flour and quickly stir.
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Add (A) and bring to a boil while stirring, then cook for 2 minutes over low heat. Add (5) and season with (B).
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Pour (8) into gratin dishes or other oven-safe cookware and place in a toaster oven for 6 to 7 minutes.
Cooking Basics
Soak in lukewarm water for about 20 minutes to rehydrate. Once the water has been thoroughly absorbed and the koyadofu has become soft and plump, use the palms of your hands to gently squeeze out excess water. Flavored koyadofu does not need to be rehydrated.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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