Japanese Sweet-Soy Tofu Curry
with Garlic Rice & Crispy Shallots
You’ll be off to visit your happy place when you get a taste of this dish. Sweet with a touch of salt, that’s how we’re cooking up the tofu tonight. Add it to a katsu sauce curry with pan-fried veggies for crunch and colour. We wish you safe travels to bliss.
The quantities provided above are averages only.
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
2 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
capsicum
1
Brown Onion
1
carrot
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
light coconut milk
1 bag
coriander
1 packet
Crispy Shallots
Not included in your delivery
olive oil
½ tbs
plain flour
(Contains Gluten; )
1 tsp
brown sugar
1 sprig
soy sauce
(Contains Gluten, Soy; )
1.25 cup
water (for the rice)
½ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to 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 the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, cut capsicum into bite-sized chunks. Roughly chop onion. Thinly slice carrot into half-moons. • Pat firm tofu (see ingredients) dry with paper towel. Cut tofu into 1cm cubes. • In a medium bowl, combine tofu, the plain flour, 1/2 the sweet soy seasoning and a pinch of salt and pepper, then gently toss until well coated.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. • Transfer to a bowl and cover to keep warm.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum, carrot and onion until tender, 5-6 minutes.
• Add katsu paste, light coconut milk (see ingredients), brown sugar, soy sauce, the water (for the curry) and remaining sweet soy seasoning. • Stir to combine and simmer until slightly thickened, 2-3 minutes. Season to taste.
• Divide garlic rice and Japanese-style curry between bowls. • Top with sweet-soy tofu. Tear over coriander. Garnish with crispy shallots. Enjoy!