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.
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 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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
