Katsu-Glazed Japanese Tofu Bao Buns

Name: Katsu-Glazed Japanese Tofu Bao Buns with Creamy Spring Onion Slaw
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 sprig spring onion; 1 carrot; 1 packet Japanese tofu; 1 packet katsu paste; ¼ cup boiling water; 20 g butter; 1 tsp brown sugar; 6 Gua Bao Bun; 1 packet shredded cabbage mix; 1 packet mayonnaise

with Creamy Spring Onion Slaw

4.0(45)

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Calories

:

757 kcal

Protein

:

24.6g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Veggie

Climate Superstar

Allergens:

Gluten
Soy
Wheat
Milk
Eggs
Peanuts
Sesame
May contain traces of allergens
Soy

Our favourite little bao buns are back and better than ever. Pack them in with Japanese tofu and spring onion slaw and serve and you'll have a dish that makes you sing! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sprig

spring onion

1

carrot

1 packet

Japanese tofu

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

1 packet

katsu paste

6

Gua Bao Bun

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

1 packet

shredded cabbage mix

1 packet

mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

¼ cup

boiling water

20 g

butter

(Contains: Milk;)

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3167 kJ

Calories757 kcal

Fat32 g

of which saturates8.4 g

Carbohydrate77.6 g

of which sugars23.8 g

Dietary Fibre7.9 g

Protein24.6 g

Sodium1471 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

Cooking Steps

PDF

1

• Boil the kettle. • Thinly slice spring onion. • Grate carrot. • Cut Japanese tofu into 2cm chunks. • In a medium heatproof bowl, combine katsu paste, the boiling water (1/4 cup for 2P // 1/2 cup for 4P), butter and brown sugar, until smooth.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing until browned, 3-4 minutes. • In the last minute of cook time, add katsu mixture, tossing to coat, until slightly reduced.

3

• Meanwhile, place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. Set aside for 1 minute.

4

• To a medium bowl, combine carrot, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Season to taste. • Uncover bao buns, then gently halve. Fill buns with katsu glazed Japanese tofu and creamy slaw. • Sprinkle over spring onion to serve. Enjoy!