Tofu Katsu & Curry Rice Bowl for Dinner
with Crumbed Pork & Sesame Salad for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. This week, enjoy a tofu katsu curry for dinner, then a flavour-packed pork and sesame salad for lunch. Extra delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Jasmine Rice
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Panko Breadcrumbs
1 packet
Sesame Dressing
1 packet
Shredded Cabbage Mix
1 packet
Japanese Dressing
1 packet
Pickled Ginger
1
Cucumber
1 packet
Japanese Curry Paste
1
Carrot
Not included in your delivery
2 tbs
olive oil
1 cup
water (for the rice)
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 piece
egg
(Contains: Eggs;)
½ cup
water (for the sauce)
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Add the water (for the rice) to a medium saucepan
and bring to the boil.
• Add jasmine rice (see ingredients), stir, cover with
a lid and reduce heat to low.
• Cook for 10 minutes, then remove the pan from
heat and keep covered until rice is tender and all the
water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't
peek
- Meanwhile, using a vegetable peeler, peel carrot into ribbons. Thinly slice cucumber into half moons.
- Cut Japanese tofu into 2cm chunks.
- In a shallow bowl, combine the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
- Dip Japanese tofu into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.
- When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base.
- Cook crumbed tofu in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the crumbed tofu for best results!
- Wash out frying pan and return to medium high heat. Cook Japanese curry paste and the water (for the sauce), stirring to combine, until slightly reduced, 2-3 minutes.
- Add the butter and stir until melted and combined, 1 minute.
- While the sauce is cooking, in a large bowl combine Japanese dressing, half the shredded cabbage mix, carrot and cucumber. Season to taste.
- Reserve a portion of crumbed tofu for lunch.
- Place rice and slaw in a bowl. Top with crumbed tofu and drizzle over curry sauce to serve. Enjoy!
- When you're ready to pack lunch, place mixed salad leaves, pickled ginger, sesame dressing and remaining veggies in a container. Top with reserved crumbed tofu. Refrigerate.
- At lunch, drizzle over dressing, toss well to combine and season to tatse.
- Enjoy!
