Gnocchi Gratin with Mushrooms and Tofu

For the tofu:

Cut the tofu block into medium-sized cubes and let marinate for 20 minutes at room temperature or 24 hours in the refrigerator.

Heat oil in a non-stick skillet. Drain the tofu (reserving the marinade). Coat with cornstarch and cook over medium heat for 8–12 minutes, or until the pieces are well browned, making sure to flip them halfway through. Add the remaining marinade and coat well without stirring too much, to preserve the crispy texture. Set aside.

For the béchamel:

Melt the butter over medium heat in a saucepan, add the garlic and cook for 1 minute.

Sprinkle in the flour and whisk for 1–2 minutes over medium heat.

Add the milk, lemon zest and salted herbs and continue whisking. Bring to a boil over medium-high heat, whisking constantly, until the sauce thickens. Remove from heat and stir in the white wine, Parmesan and pepper. Mix well. Adjust seasoning as needed.

For the dish:

In another ovenproof skillet, sauté the French shallot in butter over medium heat for 1 minute, then add the mushrooms. Cook until the mushrooms have released their moisture. Add 3 sprigs of thyme and 2–3 chopped sage leaves.

Add the gnocchi and sauce and coat well. Top with the tofu.

Add the cheese and bake at 350 °F for about 5 minutes, then finish under the broil for 2–3 minutes, watching closely.

To serve, garnish with thyme and sage.

Season with pepper.