Shrimp & Asparagus Tofu Gratin (Gluten-Free)
Shrimp & Asparagus Tofu Gratin (Gluten-Free)

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, shrimp & asparagus tofu gratin (gluten-free). One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up.

Shrimp & Asparagus Tofu Gratin (Gluten-Free) is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Shrimp & Asparagus Tofu Gratin (Gluten-Free) is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook shrimp & asparagus tofu gratin (gluten-free) using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Shrimp & Asparagus Tofu Gratin (Gluten-Free):
  1. Take 1 Bock (300g) Firm Tofu
  2. Take 1/2 Tbsp + 1 Tbsp Olive Oil
  3. Take 3 Tbsp Skimmed Milk Powder (Optional)
  4. Get 1 Pinch Salt
  5. Take 1/4 Onion
  6. Take 100 g Peeled shrimp
  7. Make ready 4-5 Asparagus spears
  8. Get to Taste Salt & Pepper
  9. Get 1 Tbsp Sake(Rice Wine) or White Wine
  10. Make ready 3/4 cup Shredded Cheese

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Instructions to make Shrimp & Asparagus Tofu Gratin (Gluten-Free):
  1. Wrap the Tofu in a paper towel and place it on a microwavable plate and microwave(600W) for 3 minutes. Set aside to cool. (The water will come out as it cools)
  2. Break away the hard end of the asparagus and cut horizontally in one inch length. Thinly slice the onions.
  3. Clean the shrimp by sprinkling it with corn starch and 1 Tbsp of sake(rice wine) or water. Gently squeeze them between your hands so that the dirt and gunk will transfer to the starch. Once the starch has turned greyish in color, rinse it under cold water and drain.
  4. Heat the skillet on medium heat and add 1/2 Tbsp of olive oil. Sauté the onions for 1 minute.
  5. Add the asparagus in the skillet and fry for 1 minute, then add the shrimp. Once the shrimp has turned color, season with salt and pepper. Sprinkle sake and fry until it has evaporated, and remove from heat.
  6. Transfer the shrimp mixture in a gratin dish.
  7. Preheat the oven to 425 F or 220 C.
  8. Squeeze the tofu over the paper towel to remove excess water. Place it in a bowl or a cup, add the olive oil, skimmed milk powder and salt and mix with a food processor until smooth.
  9. Pour the Tofu over the shrimp mixture, top with shredded cheese and bake in the oven for 10 to 12 minutes.

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