Sweet Soy Tofu & Katsu Curry
with Garlic Rice & Garlic Greens
Tofu must be one of the most versatile proteins, you can flavour it however you like! Take this one for example - flavoured with sweet soy seasoning and perfectly paired with a katsu curry sauce. All you need is some garlic rice to soak up and enhance all those layers of yumminess!
This recipe is under 650kcal per serving.
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
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
Onion
1 packet
Asian Greens
½ bunch
baby broccoli
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 sachet
curry powder
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
coconut milk
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
1 tbs
plain flour
(Contains Gluten; )
1 tsp
soy sauce
(Contains Gluten, Soy; )
1 tsp
brown sugar
¼ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the 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 all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, cut onion into thin wedges. Roughly chop Asian greens. Trim baby broccoli (halve any thick stalks lengthways). • Pat firm tofu (see ingredients) dry with paper towel, then cut into 1cm cubes. • In a medium bowl, combine tofu, sweet soy seasoning, a drizzle of olive oil and a pinch of salt. Add plain flour, tossing tofu to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Add Asian greens and remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl, season to taste and cover to keep warm.
• Return frying pan to medium high heat with a generous drizzle of olive oil. When the oil is hot, shake excess flour off the tofu and cook, turning occasionally, until golden, 4-6 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Add onion and cook until tender, 4-5 minutes. • Add curry powder, katsu paste, coconut milk, the soy sauce, brown sugar and water (for the curry). Stir to combine and simmer until slightly thickened, 2-3 minutes.
• Divide garlic rice between bowls. Top with sweet soy tofu and garlic greens. Pour over katsu curry. Enjoy!