Clafoutis Tofu/Ginger

Ingredients

Marinade

• Combine the tofu cubes, soy sauce, water, and ginger in a bowl. Marinate for 1 hour in the refrigerator.​

• 2 leeks, cleaned and sliced

• 350g firm tofu, cut into cubes

• 2 tablespoons soy sauce

• 2 tablespoons water

• 1 tablespoon fresh ginger, chopped

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 2 tablespoons slivered almonds

• 3 eggs

• 3 tablespoons gluten free all-purpose flour

• 250ml milk (or plant-based milk)

• 1 teaspoon ground Sichuan pepper

• Salt, to taste

• 2 tablespoons sesame oil

• 1/2 cup grated cheese (cheddar, swiss, or plant-based)

• Butter for greasing the dish

Creamy an savory

Instructions

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1. Preheat oven to 350°F (180°C).

2. In a skillet, heat olive oil over medium. Cook the leeks for 5 minutes until softened. Add garlic and ginger, stirring until fragrant and the leeks are fully tender (approximately 10-15 minutes). Set aside.​

3. Drain the tofu, reserving the marinade. In the same skillet, brown the tofu for 5 minutes. Add the reserved marinade and cook until most of the liquid is absorbed.

4. Return the leeks and add slivered almonds to the tofu. Mix well, remove from heat.​

5. In a mixing bowl, whisk flour and eggs together, then stir in milk, salt, and Sichuan pepper. Mix thoroughly and add a drizzle of sesame oil.​

6. Pour this mixture over the leek-tofu-almond combination. Mix gently.

7. Grease a pie or tart dish with butter. Transfer the mixture in. Top with grated cheese.

8. Bake for 40 minutes, until golden and set. Let cool a few minutes before serving.​

This savory clafoutis blends creamy, aromatic flavors enhanced by ginger, Sichuan pepper, and sesame for a unique and delightful dish.​