Japanese Sweet-Soy Tofu Curry

Name: Japanese Sweet-Soy Tofu Curry with Garlic Rice & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 packet Crispy Shallots; 1 Red Onion; 1 sachet Coriander; 1 packet Jasmine rice; 1 Capsicum; Firm tofu; 1 packet Katsu Paste; 1 Carrot; 2 Garlic; 1 packet Sweet Soy Seasoning; 1 packet Light Coconut Milk

with Garlic Rice & Crispy Shallots

4.0(99)

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Calories

425 kcal

Protein

7.2g protein

Total

30 minutes

Difficulty

Easy

Allergens:

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

You’ll be off to visit your happy place when you get a taste of this dish. Sweet with a touch of salt, that’s how we’re cooking up the tofu tonight. Add it to a katsu sauce curry with pan-fried veggies for crunch and colour. We wish you safe travels to bliss.

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

Ingredients

Serving amount

1 packet

Crispy Shallots

Red Onion

1 sachet

Coriander

1 packet

Jasmine rice

Capsicum

Firm tofu

1 packet

Katsu Paste

(May be present: Sesame, Soy, Eggs, Fish, Milk)

Carrot

Garlic

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

1 packet

Light Coconut Milk

Nutrition Values

Calories425 kcal

Energy (kJ)1780 kJ

Fat19 g

of which saturates13.7 g

Carbohydrate54.5 g

of which sugars19.9 g

Dietary Fibre8.9 g

Protein7.2 g

Sodium1530 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Lid

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to pan 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 the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, cut capsicum into bite-sized chunks. Roughly chop onion. Thinly slice carrot into half-moons. • Pat firm tofu (see ingredients) dry with paper towel. Cut tofu into 1cm cubes. • In a medium bowl, combine tofu, the plain flour, 1/2 the sweet soy seasoning and a pinch of salt and pepper, then gently toss until well coated.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook tofu, tossing occasionally, until browned and warmed through, 3-5 minutes. • Transfer to a bowl and cover to keep warm.

• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum, carrot and onion until tender, 5-6 minutes.

• Add katsu paste, light coconut milk (see ingredients), brown sugar, soy sauce, the water (for the curry) and remaining sweet soy seasoning. • Stir to combine and simmer until slightly thickened, 2-3 minutes. Season to taste.