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 chicken and some garlic rice to soak up and enhance all those layers of yumminess!
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
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
½
Onion
1 packet
Asian Greens
½ bunch
baby broccoli
½ packet
firm tofu
(Contains Soy; May be present Egg, Sesame, Crustaceans. )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
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
1 packet
chicken breast
olive oil
20 g
butter
(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)
• 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). Cut chicken breast into 2cm chunks. • 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 high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
TIP: Chicken is cooked through when it's no longer pink inside.
• 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, chicken and garlic greens. Pour over katsu curry. Enjoy!