Sweet Soy Tofu & Katsu Curry
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Sweet Soy Tofu & Katsu Curry

Sweet Soy Tofu & Katsu Curry

with Garlic Rice & Garlic Greens

Tofu must be one of the most versatile proteins, you can flavour it however you like! Take this one for example - flavoured with sweet soy seasoning and perfectly paired with a katsu curry sauce. All you need is some garlic rice to soak up and enhance all those layers of yumminess!

This recipe is under 650kcal per serving.

Calorie Smart

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


Serving amount

3 clove


1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )



1 packet

Asian Greens

½ bunch

baby broccoli

½ packet

firm tofu

(Contains Soy; May be present Egg, Gluten, Peanut, Tree Nuts, Sesame, Milk. )

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 sachet

curry powder

1 packet

Katsu Paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

coconut milk

Not included in your delivery

olive oil

20 g


(Contains Milk; )

1.25 cup

water (for the rice)

1 tbs

plain flour

(Contains Gluten; )

1 tsp

soy sauce

(Contains Gluten, Soy; )

1 tsp

brown sugar

¼ cup

water (for the curry)


Nutrition Values

Energy (kJ)2479 kJ
Fat35.1 g
of which saturates23.6 g
Carbohydrate47.1 g
of which sugars13.7 g
Dietary Fibre8.9 g
Protein21.5 g
Sodium1292 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.


Medium Pan
Large Non-Stick Pan



• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the 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 all the water is absorbed, 10-15 minutes.

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


• Meanwhile, cut onion into thin wedges. Roughly chop Asian greens. Trim baby broccoli (halve any thick stalks lengthways). • Pat firm tofu (see ingredients) dry with paper towel, then cut into 1cm cubes. • In a medium bowl, combine tofu, sweet soy seasoning, a drizzle of olive oil and a pinch of salt. Add plain flour, tossing tofu to coat.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. • Add Asian greens and remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl, season to taste and cover to keep warm.


• Return frying pan to medium high heat with a generous drizzle of olive oil. When the oil is hot, shake excess flour off the tofu and cook, turning occasionally, until golden, 4-6 minutes. Transfer to a bowl.


• Return frying pan to medium-high heat with a drizzle of olive oil. Add onion and cook until tender, 4-5 minutes. • Add curry powder, katsu paste, coconut milk, the soy sauce, brown sugar and water (for the curry). Stir to combine and simmer until slightly thickened, 2-3 minutes.


• Divide garlic rice between bowls. Top with sweet soy tofu and garlic greens. Pour over katsu curry. Enjoy!