Tofu sesame katsu

Name: Tofu sesame katsu
Cook time: 25 min
Yield: 4

with Japanese curry and rice pickle slaw

Ready in around 25 mins

RECIPE FACT:

Curry, introduced from India during the Meji Era (18th century) is considered a national dish in Japan.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO PREPARE THE TOFU:

Line an oven tray with baking paper. Pat the tofu dry with a paper towel then slice into 1 cm slices. Empty the black sesame crumb onto a plate and season well with salt and pepper. Place the katsu sauce on another plate. Evenly coat both sides of the tofu in the sauce then press both sides into the crumb and place on the tray. Drizzle with oil and bake in the oven for 15 mins, turning the tofu once during the cooking time.
2. TO PREPARE THE SLAW:

Slice the spring onions finely on the diagonal. Place the coleslaw into a salad bowl with half the spring onion. Just before serving, pour in the rice pickle dressing and toss to combine.
3. TO COOK THE STICKY RICE:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the edamame, season with salt and cook for 2-3 mins stirring occasionally to create a char. Open the bag of sticky brown rice, squeezing gently on the bag to break up any large clumps then add to the pan. Cook for 1-2 mins then remove from the pan and cover to keep warm.
4. TO HEAT THE CURRY:

Wipe out the pan, place back over a medium heat with a drizzle of oil. Once hot, add the Japanese curry sauce and heat for 1-2 mins until hot.
TO SERVE:

Spoon sticky brown rice into bowls. Top with katsu sesame tofu and drizzle over Japanese curry sauce. Sprinkle over remaining spring onion and serve with rice pickle slaw on the side.