Tofu Gratin

• 2 cakes Silken tofu, drained and chilled
• 2 tablespoons olive oil
• 2 tablespoons plain flour
• 2 cups soya milk I used 1 1/2 cups, unsweetened soya milk to get a creamier sauce
• 1 tablespoon white miso paste or add to taste
• 1 teaspoon sugar Used 1/2 tsp sugar
• 1 tablespoon wine Sake
• bonito flakes
• nori seaweed

1. Heat olive oil over a gentle flame and add flour, whisking briefly to form a roux (paste).
2. Add soya milk (or use low fat milk) to the paste, whisking all the while until a sauce forms and thickens.
3. Add miso paste (1 tbsp or add to taste) and continue whisking, then season with sugar and sake wine.
4. Heat oven to 180C.
5. Cut each drained and chilled tofu cake into four pieces.
6. Place a tofu square in a ramekin or individual bowl and season with two spoonfuls, or more, of the sauce. Repeat with the rest of the tofu squares or serve it family-style in a shallow baking dish.
7. Place tofu squares in the oven. Bake for 8-10 minutes or until browned.
8. Garnish with shredded nori seaweed and bonito flakes and serve immediately.

silken, olive oil, flour, soya milk, white miso, sugar, wine, bonito flakes

Taken from www.yummly.com/recipe/Tofu-Gratin-1673379 (may not work)