Katsu Style Tofu Rice Bowls

These tasty tofu rice bowls have all the elements you love about katsu, only faster and healthier. With intense flavors including curry powder, miso and mango chutney garnished with charred pineapple, ingredients that will rock your taste buds.

The tofu rice recipe is for 4 servings and the prep time is 40 minutes plus the marinade.

Ingredients

  • 450g firm tofu
  • Ā½ teaspoon ground turmeric
  • 2 tablespoons white miso
  • rice vinegar
  • mirin
  • 300g short-grain brown rice
  • 60g breadcrumbs
  • 40g sesame seeds
  • olive oil
  • Ā½ teaspoon curry powder
  • 2 tablespoons mango chutney
  • Ā½ pineapple
  • 2 fresh red peppers
  • 4 spring onions
  • 400g crunchy mixed vegetables such as carrots, cucumbers, cabbage
  • Ā½ bunch of fresh coriander, (15g)
  • chili sauce, to serve

Preparation of rice with tofu

  1. Dry 450g of firm tofu with kitchen paper and cut into 4 ‘filets’.
  2. Combine Ā½ teaspoon of ground turmeric, 1 tablespoon of white miso and rice vinegar, and 2 tablespoons of mirin in a wide, shallow bowl and mix well.
  3. Add the tofu fillets and turn to coat with the marinade. Set aside to let the flavors meld for at least 1 hour, back and forth.
  4. Preheat the oven to 200Ā°C
  5. Cook 300 g of short-grain brown rice according to package directions and drain. Season with 1 tablespoon mirin and set aside.
  6. Spread 60g of breadcrumbs and 40g of sesame seeds on a tray or plate. Remove tofu from marinade (drain excess and reserve for sauce). Arrange the tofu on the tray, turning it over to cover it with the breadcrumbs and seed mixture, until completely covered.
  7. Drizzle with a little olive oil, transfer to a baking sheet and bake for 30 minutes or until golden and crispy.
  8. To make the katsu sauce, add 1 tbsp white miso and rice vinegar to the reserved marinade, along with Ā½ tsp curry powder and 2 tbsp mango chutney. Add 50ml of water to loosen and mix well.
  9. Core Ā½ pineapple and cut into 4 slices. Sear in a hot, dry skillet for 3 minutes on each side, or until well browned.
  10. Puree 2 fresh red peppers, 4 spring onions and 400g crispy greens by hand or in a food processor. Pick the leaves from Ā½ bunch of fresh coriander (15 g).
  11. To serve, divide the rice, crispy greens and cilantro leaves among 4 bowls. Slice the crispy tofu fillets and divide between the bowls. Add a slice of charred pineapple, leaving a small hole to pour the sauce. Delicious with a touch of spicy sauce.
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Addendum

HEALTH AND NUTRITION
Tofu is a wonderful flavor carrier as well as being rich in protein. It is also a source of manganese, which we need to maintain normal bones.

IMPROVES THE TASTE
If you have time, marinate the tofu overnight for a higher level of flavor.

EASY CHANGES
Instead of tofu, try eggplant, sweet potato, or pumpkin slices.

LOVE YOUR LEAVES
Use any pineapple and extra pepper in a little salsa – spoon deliciously over grilled fish or meat, in a burger or taco, or in a cheese quesadilla.

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