Japanese Crumbed Tofu & Golden Curry
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Japanese Crumbed Tofu & Golden Curry

Japanese Crumbed Tofu & Golden Curry

with Corn Rice & Spring Onion

This golden tofu dish comes together in four surprisingly simple steps, partly thanks to some shortcut ingredients. Wait till you try the coconut sauce; it's creamy and umami with a touch of sweetness and zing, and the fragrant rice soaks it up beautifully.

Tags:
Veggie
Allergens:
Gluten
Sesame
Soy
Wheat
Egg

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.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

jasmine rice

1

potato

1

carrot

1 sprig

spring onion

1 packet

katsu paste

1 packet

coconut milk

1 sachet

sweet soy seasoning

(Contains Gluten, Sesame, Soy, Wheat;)

1 sachet

everything garnish

½ packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 packet

Japanese tofu

(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water (for the rice)

⅓ cup

water (for the curry)

1 tsp

brown sugar

½ tbs

plain flour

(Contains Gluten;)

1

egg

(Contains Egg;)

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Nutritional Values

Energy (kJ)4361 kJ
Fat44.1 g
of which saturates23.5 g
Carbohydrate119.2 g
of which sugars16.8 g
Protein36.1 g
Sodium2430 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Drain sweetcorn. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook corn until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt 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!

2
2

• Meanwhile, cut potato and carrot into bite-sized chunks. • Thinly slice spring onion. • Spread potato and carrot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4 minutes.

3
3

• Place a large saucepan over medium-high heat. • Add katsu paste, coconut milk, the water (for the curry) and brown sugar and cook, stirring, until combined and bubbling, 1-2 minutes. • Add microwaved veggies and cover with a lid. Reduce heat to medium-low and simmer, until veggies are tender, 8-12 minutes.

4
4

• While curry is simmering, in a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine everything garnish and panko breadcrumbs (see ingredients). • Dip Japanese tofu steaks into flour mixture to coat, then into egg, and finally in breadcrumb mixture. Set aside on a plate.

5
5

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed tofu, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the tofu does not stick to the pan.

6
6

• Divide corn rice and golden curry between bowls. • Top with Japanese crumbed tofu. • Sprinkle over spring onion to serve. Enjoy!