Melting Tofu Gratin

• 1 block Tofu
• 3 bunches Spinach
• 1/3 bag Shimeji mushrooms
• 2 slice Bacon
• 10 grams Butter
• 1 dash less than 2 teaspoons Soup stock granules
• 3 tbsp Plain flour
• 280 ml Milk
• 1 as much (to taste) Cheese (shredded cheese)
• 1 dash Salt and pepper
• 1 Panko
• 1 as much (to taste) Mayonnaise

1. Drain the tofu thoroughly beforehand.
2. Cut off stems and shred the shimeji mushrooms.
3. Rinse the spinach.
4. Cut the spinach into fourths or fifths and julienne the bacon.
5. Cut the drained tofu into bite size.
6. Put the butter in a pan and saute the bacon, shimeji mushrooms and spinach until cooked through.
7. Reduce the heat to low and saute the ingredients.
8. Cook over a low heat.
9. Stir well with a wooden spatula.
10. Add the milk in a few batches and mix well.
11. Once the overall texture is thickened, season with salt and pepper.
12. In a gratin dish, put the tofu, the mixture from Step 4, mayonnaise and cheese and panko in that order.
13. Bake in a toaster oven until golden brown.
14. Enjoy.
15. If tofu needs to be drained more than once, wrap in fresh paper towels a few times.
16. Make sure it's thoroughly drained.
17. This is an additional comment in response to a question from a user.
18. Use firm tofu to make voluminous gratin and use silken tofu to make smooth-textured gratin.
19. My mother always used silken tofu.
20. Personally, I like to use firm tofu when making this dish.

bunches spinach, mushrooms, bacon, butter, granules, flour, milk, much, salt, much

Taken from cookpad.com/us/recipes/152429-melting-tofu-gratin (may not work)