Easy Crumbed Tofu Katsudon
with Spring Onion Omelette & Pickled Ginger
It’s pretty tough to beat the rich flavour and crispy texture of Japanese-style katsu. In this riff on the dish, we coat tofu in a panko crust, then shallow-fry until crunchy and golden brown on the outside and juicy inside. Pair with a fluffy omelette for satisfaction, guaranteed.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Jasmine Rice
1 packet
Panko Breadcrumbs
1
Japanese Tofu
1 packet
Pickled Ginger
1 packet
Japanese Dressing
1
Spring Onion
2 packet
Sesame Dressing
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
2 tbs
flour
(Contains: Gluten; May be present: Wheat.)
¼ tsp
salt
3 piece
egg
(Contains: Eggs;)
1.25 cup
water
1 tsp
soy sauce (for the egg)
(Contains: Soy; May be present: Gluten.)
1 tbs
soy sauce (for the dressing)
(Contains: Soy; May be present: Gluten.)
1 tsp
vinegar (rice wine or white wine)
Utensils
Cooking Steps
• In a medium saucepan, add the water and bring to the boil.
• Add jasmine rice. Stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove pan from heat.
• 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 japanese tofu into 2cm chunks.
• In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk some of the egg (1 for 2 people / 2 for 4 people). In a third shallow bowl, place panko breadcrumbs.
• Dip tofu into flour mixture to coat, then into the egg and finally in breadcrumbs. Set aside on a plate.
• Thinly slice spring onion.
• In a medium bowl, add the remaining egg (2 for 2 people / 4 for 4 people), spring onion and the soy sauce (for the egg). Whisk to combine.
• In a large frying pan, heat a drizzle of olive oil over medium heat. Add egg mixture to pan, then allow to set around the edges, 1 minute.
• Gently fold the omelette and allow to finish cooking through, 1 minute. Transfer to a second plate.
• Return frying pan to medium-high heat with enough olive oil to coat the base. When oil is hot, cook the crumbed tofu until golden, 2-3 minutes each side. Transfer to a paper towel-lined plate.
• Combine shredded cabbage mix and Japanese dressing in a second medium bowl. Season to taste, then set aside.
• In a small bowl, combine sesame dressing and the soy sauce (for the dressing). Set aside.
• Slice spring onion omelette in half.
• Divide rice and Japanese slaw between plates. Top with spring onion omelette and tofu. Drizzle with sesame-soy dressing.
• Garnish with pickled ginger to serve. Enjoy!
