Crumbed Tofu & Katsu Sauce
with Garlic Rice & Soy Veggies
Tofu is a must-have ingredient in a veggie recipe, but that doesn’t mean you can’t have a little fun with it. Try crumbing the tofu in panko breadcrumbs for a bit of crunch and texture. A dark katsu sauce drizzled on top and a bunch of veggies, you will never want tofu and rice any other way.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bunch
spring onion
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
½ tin
Baby Corn Spears
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
3 clove
garlic
1 packet
Peking Marinated Tofu
(Contains Gluten, Soy, Sesame; May be present Egg, Peanut, Tree Nuts, Milk. )
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
1 tsp
soy sauce
(Contains Gluten, Soy; )
1.25 cup
water (for the rice)
¾ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Thinly slice spring onion. • In a medium saucepan, heat 1/2 the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, drain Peking marinated tofu and pat dry. Cut each tofu block into quarters. • Thinly slice carrot into half-moons. Drain baby corn spears. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Coat tofu first in the flour, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.
• In a large frying pan heat a drizzle of olive oil over medium-high heat. Cook baby corn and carrot until tender, 2-3 minutes. • Add remaining garlic and cook until fragrant, 2-3 minutes. • Remove from heat, then add the soy sauce and stir to combine. Season to taste, transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to high heat with enough olive oil to cover the base. • Cook crumbed tofu in batches, until golden and cooked through, 1-2 minutes each side. • Transfer to a paper towel-lined plate.
TIP: Add extra oil between batches if necessary.
• Wipe out the frying pan, then return to low heat. • Cook katsu paste, water (for the sauce) and remaining butter, stirring, until reduced slightly, 3-4 minutes.
• Divide garlic rice between plates. • Top with soy veggies and crumbed tofu. • Spoon katsu sauce over tofu. Garnish with spring onion to serve. Enjoy!