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California Farm Silken Egg Tofu Scallops au Gratin
Introduce
Chef :
Hobby HorsemanCalifornia Farm Silken Egg Tofu Scallops au Gratin
Biting into silken egg tofu reminds me of biting into fresh tender scallops baked under a crust of cheese, called scallops au gratin. Here is my vegetarian version.
Ingredient
Food ration :
1 person 1 dinnerCooking time :
Half hour
4 drops
fish sauce
4 Tbs
Shaved parmesan cheese
4 Tsp
Panko
1 Tsp
Granulated garlic
2 Tsp
sweet Paprika powder
4 slices
cashew Butter
Cooking instructions
* Step 1
Preheat air fryer oven to 375F. Press jumbo scallop discs from tofu slices. The biggest jumbo scallop is 2 ounces, 1 1/2 inches diameter. My champagne cork stopper makes a two ounce circle, perfect. Place jumbo scallop cut silken egg tofu discs on top of slice of unsalted butter on tray. Drop of fish sauce on top, spray of olive oil on top and sides. Bake 15 minutes till light crust develops.
* Step 2
Cover crusted tofu with panko, paprika, garlic, and shaved parmesan cheese. Broil 10 minutes till cheese has melted and turned golden.
* Step 3
Serve jumbo tofu scallops au gratin with cheese crust. Tastes great with fresh green onions and parsley garnish. Enjoy.
Note: if there is a photo you can click to enlarge it
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