Tofu katsu

Name: Tofu katsu
Cook time: 25 min
Yield: 2
Cuisine: East Asia

with mushrooms and coconut miso ramen

Ready in around 25 mins

RECIPE FACT:

Miso is well-known for its rich umami flavour, which is often described as the fifth taste, alongside sweet, sour, salty, and bitter.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE TOFU:
Line an oven tray with baking paper. Remove the tofu from its packaging, pat dry with a paper towel and cut into 2 cm cubes. Add the tofu into a mixing bowl with the katsu marinade, season with salt and pepper and toss to coat. Add the panko sesame crumb and toss to coat. Place the coated tofu onto the tray and bake for 10-11 mins. Turn the tofu over and bake for a further 8-9 mins.
2. TO PREPARE THE NOODLES AND VEGETABLES:
Place the udon noodles into a heat-proof bowl and pour over the hot water from the kettle. Leave to soak for 3-4 mins then gently loosen with a fork and drain well into a colander. Slice the mushrooms and set aside. Cut the root end off the bok choy and discard. Slice the stalk and leaves into 1 cm slices. Remove the stem from the makrut lime leaf and slice finely. Roughly chop the coriander, including the stalk and set aside.
3. TO COOK THE RAMEN:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms, bok choy stalks and edamame. Season with salt and pepper and cook for 2-3 mins. Add the coconut miso broth, makrut lime leaf, bok choy leaves and noodles then bring to a simmer for 2-3 mins until hot.
TO SERVE:
Spoon the noodles, vegetables and ramen broth into bowls. Top with the katsu tofu and sprinkle over chopped coriander.