Katsu-Glazed Japanese Tofu Bao Buns
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Katsu-Glazed Japanese Tofu Bao Buns

Katsu-Glazed Japanese Tofu Bao Buns

with Creamy Spring Onion Slaw

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.

Tags:
Quick Prep
Veggie
Super Quick
Climate Superstar
Allergens:
Gluten
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 Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 sprig

spring onion

1

carrot

1 packet

Japanese tofu

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

Not included in your delivery

olive oil

¼ cup

boiling water

20 g

butter

1 tsp

brown sugar

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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

Instructions

1
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
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
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
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!