Artichoke gratin with Yuzu Shio Koji
The following recipe makes 2 servings and requires a little marinating time, so plan accordingly! Though the recipe calls for mayonnaise and cheese, it can be easily made vegan by substituting dairy-free alternatives. All of our products, including the Yuzu Shio Koji used here, are vegan -- and so most our recipes are adaptable.
Ingredients
4.2 oz Momen medium-firm tofu (equivalent of ~¼ pack tofu)
1 Tbsp Yuzu Shio Koji
3 Tbsp mayonnaise
1 clove garlic
5 oz spinach or shungiku greens
5 oz artichoke
shredded mozzarella cheese
Directions
Ahead of time: Drain tofu, soaking up as much excess water as you can with a paper towel. Rub Yuzu Shio Koji all over the the tofu, wrap it tightly, and leave in the fridge for about 2 days. You may cover it with something weighted, too, to help squeeze more water out of the tofu.
When you're ready to make the gratin, drain the tofu again and wipe allover with a paper towel.
Mince garlic.
Boil spinach or shungiku. Let cool slightly, then chop.
Chop artichoke.
In a mixing bowl, break up the shio koji-flavored tofu and add mayonnaise. Add in garlic, spinach, and artichoke, and mix everything together.
Put the gratin mixture in a baking dish, sprinkle cheese on top, and broil for about 10 minutes, until browned.