Drain the tofu thoroughly beforehand. Cut off stems and shred the shimeji mushrooms. Rinse the spinach.
Cut the spinach into fourths or fifths and julienne the bacon. Cut the drained tofu into bite size.
Put the butter in a pan and saute the bacon, shimeji mushrooms and spinach until cooked through. Reduce the heat to low and sauté the ◎ ingredients.
Cook over a low heat. Stir well with a wooden spatula. Add the milk in a few batches and mix well. Once the overall texture is thickened, season with salt and pepper.
In a gratin dish, put the tofu, the mixture from Step 4, mayonnaise and cheese and panko in that order. Bake in a toaster oven until golden brown. Enjoy.
If tofu needs to be drained more than once, wrap in fresh paper towels a few times. Make sure it's thoroughly drained.
This is an additional comment in response to a question from a user. Use firm tofu to make voluminous gratin and use silken tofu to make smooth-textured gratin. My mother always used silken tofu. Personally, I like to use firm tofu when making this dish.
Story Behind this Recipe
Created by my mother who's great at cooking gratin and doria. This treasured recipe has been passed from our mother to my elder sister, and from my elder sister to me. And it will be passed on to our younger generations, too!
Thank you for all the fantastic ideas of using corn, king oyster mushrooms, komatsuna, rice, and mochi in this recipe.
-Make sure to drain the tofu. -Adjust the amount of milk somewhere between 250-280 ml (add the milk in 2-4 batches to prevent lumps from forming). -You can also sift the flour beforehand to prevent lumps (optional). -Adjust the amount of cheese and panko to your preference. Use vegetables of your choice.