Double Japanese Crumbed Tofu & Golden Curry
with Corn Rice & Spring Onion
This golden tofu dish comes together in six 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.
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.
Ingredients
1 tin
sweetcorn
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
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
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
2 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, 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;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Drain sweetcorn. Rinse and drain white rice. • 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 rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 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.
• Heat a large saucepan over medium-high heat. Add katsu paste, coconut milk, the water (for the curry) and the 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 mixed sesame seeds 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.
• Divide corn rice and golden curry between bowls. • Top with Japanese crumbed tofu and garnish with spring onion to serve. Enjoy!