Japanese Crumbed Tofu & Golden Curry

Name: Japanese Crumbed Tofu & Golden Curry with Corn Rice & Spring Onion
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 tin sweetcorn; 20 g butter; 1.25 cup water (for the rice); 1 packet jasmine rice; 1 potato; 1 carrot; 1 sprig spring onion; 1 packet katsu paste; 1 packet coconut milk; ⅓ cup water (for the curry); 1 tsp brown sugar; ½ tbs plain flour; 1 sachet sweet soy seasoning; 1 egg; 1 sachet everything garnish; ½ packet panko breadcrumbs; 1 packet Japanese tofu

with Corn Rice & Spring Onion

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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:

Milk

•Gluten

•Wheat

•Sesame

•Soy

•Eggs

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

potato

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

(Contains: Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Soy.)

½ packet

panko breadcrumbs

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

1 packet

Japanese tofu

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

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.25 cup

water (for the rice)

⅓ cup

water (for the curry)

1 tsp

brown sugar

½ tbs

plain flour

(Contains: Gluten, Wheat;)

egg

(Contains: Eggs;)

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

Cooking Steps

PDF

• 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!

• 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.

• 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.

• 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.

• 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.