Soft Tofu Sriracha Gratin

Name: Soft Tofu Sriracha Gratin
Total time: 15 min
Yield: 422 g
Ingredients: Oyster mushroom 50 serving; Cherry tomato 12 piece; Chodang corn kernels 67 g; Sliced cheese 36 piece; Sriracha sauce 45 g; Arrabbiata tomato sauce for spaghetti 27 g; Boiled egg 45 piece; Soft tofu 140 g

Cook 15 min Difficulty EASY 415 kcal

#Soft tofu dish #Gratin #Sriracha sauce #Fusion cuisine #Cheese dish #Oven baked #Spicy food #Easy recipe #Korean-style gratin #Dinner option

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Ingredients

Main ingredients

Oyster mushroom 0.5 serving
Cherry tomato 1 piece
Chodang corn kernels 67 g
Sliced cheese 2 piece
Sriracha sauce 45 g
Arrabbiata tomato sauce for spaghetti 27 g
Boiled egg 1 piece
Soft tofu 140 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 39.59 g 38%

Protein 25.74 g 25%

Fat 16.7 g 37%

Serving size 422g

Cooking steps

1

Cut the soft tofu into bite-sized pieces.
2

Dice the onion and red chili peppers.
3

Heat olive oil in a pan and sauté the onion and red chili peppers.
4

Add the soft tofu to the pan and gently mash.
5

Evenly drizzle Sriracha sauce over the mixture.
6

Top with mozzarella cheese.
7

Bake in an oven at 180°C (356°F) for 10 minutes.
8

Finish with parsley on top.

Soft Tofu Sriracha Gratin

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