This low-carb gratin uses béchamel sauce that's made with tofu and okara. Since it also uses miso, it's a touch Japonesque. You don't have to feel too guilty about eating a lot of it, since it's quite healthy.
Mix all ingredients for the béchamel sauce in a blender or with a hand mixer. (There's no need to drain the tofu.)
Chop the salmon into bite sizes and sprinkle some sake or white wine.
In a frying pan over low heat, heat the olive oil and garlic until fragrant. Add all of the other ingredients and the water to steam cook.
Pour in the béchamel sauce made in Step 1. Heat over low-medium heat until the sauce becomes hot.
Top first with cheese, then panko, then finish with butter or olive oil. Bake in 220℃ oven until nicely browned and enjoy.
Story Behind this Recipe
I wanted to eat gratin! But my husband was on a diet. So, I came up with something both of us could enjoy.
If you're worried about the carbohydrate content, try making it without panko.
-For an even crispier result, top the panko with small pats of butter or sprinkle lightly with olive oil. -The water from the tofu will be absorbed by the okara powder. Drain the tofu beforehand, if you're concerned about it becoming too watery. -Add any other ingredient of your choice.