Fluffy Tofu au Gratin with Canned Mackerel

• 1/2 Canned mackerel
• 2 stick Asparagus
• 1/4 pack Shimeji mushrooms
• 1/4 Onion (sliced)
• 1/2 block Tofu
• 1 Egg (beaten)
• 1 tbsp Mayonnaise
• 1 dash Salt and pepper

1. Make the tofu sauce.
2. Beat the egg into a bowl and stir in the mayonnaise, salt, and pepper.
3. Add the tofu and crumble as you mix it in.
4. Scrape off the hard parts of the asparagus skin and cut into 4 cm pieces.
5. Remove the root from the shimeji mushrooms and shred.
6. Thinly slice the onion.
7. Break up the canned mackerel a bit and place in a casserole dish with the sauce from the tin as well.
8. Top with the asparagus, shimeji mushrooms, and onion from Step 2.
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. For a yamaimo yam version, see.

mackerel, pack, onion, egg, mayonnaise, salt

Taken from cookpad.com/us/recipes/157334-fluffy-tofu-au-gratin-with-canned-mackerel (may not work)