Microwave Kimchi and Tofu Gratin

Ingredients

• 150 g silken tofu (Wrapped in kitchen paper for draining)
• 1 egg
• 1 tsp chicken bouillon powder (Approximately 3 g)
• 1 tsp sesame oil
• 25 g shimeji mushrooms (About one-quarter of a package)
• 80 g kimchi
• 30 g pizza cheese blend (Shredded melting cheese)
• black pepper (To taste, for topping)

Steps

1. 1

   Wrap the silken tofu in kitchen paper and microwave it at 600 W for 1 minute to remove excess moisture. Carefully unwrap it, as it may be hot.

2. 2

   Place the microwaved tofu in a microwave-safe heatproof dish. Add the egg, chicken bouillon powder, and sesame oil. Mix thoroughly until the tofu is smooth and the egg and seasonings are evenly incorporated.

3. 3

   Add the shimeji mushrooms, kimchi, and shredded pizza cheese to the dish, arranging them over the tofu mixture.

4. 4

   Cover the dish loosely with plastic wrap, leaving room for steam to escape. Microwave at 600 W for 3 minutes, until the egg mixture is set and the cheese is melted. If the center is not set, heat briefly in additional 20- to 30-second intervals.

5. 5

   Remove the plastic wrap carefully to avoid the hot steam. Sprinkle with black pepper to taste and serve immediately.

Notes

The source specifies 600 W microwave power and a total microwave time of 4 minutes: 1 minute for draining the tofu and 3 minutes for cooking the gratin. Microwave performance varies, so confirm that the egg is fully set before eating. The recipe is attributed in the post to @rita_recipe_diet.

Nutrition per serving

• main
• quick meal
• microwave
• Japanese-inspired
• high-protein
• vegetarian
• single-serving
• low-prep