Informations supplémentaires
30 min.
|
577 kcal
|
easy
|
|
Printable version
1. Cook the rice
Bring a pot with 310 2P | 430 3P ml of water to a boil. Rinse the rice Pour the rice, cover and cook over low heat for 10-12 minutes.
2. Setup
Thinly slice the carrots. Cut the foot from the bok choy. Thinly slice the red and green onion. Cut 1 thick slice of tofu per person.
3. Pickle the onion
Put the onion in a bowl with 1/4 cup of hot water, 2-3 tbsp of cider or wine vinegar, 1 tbsp of sugar and a pinch of salt. Let marinate.
4. Cook the vegetables
Add a drizzle of oil and 1 tbsp of butter to a pan over medium heat. Cook the carrots for 4-6 minutes. Add salt and pepper. Add the bok choy and cook for 2 more minutes. Remove from the pan.
5. Bread and cook the tofu
Meanwhile, put the egg in a bowl and whisk. Add the panko in another bowl. Dip the tofu in the egg then coat with the panko. Add a generous drizzle of oil to the pan. Cook the tofu 2-3 minutes on each side until colored. Add salt and pepper. To make it appealing for kids, you could make tofu stick before coating. Serve with a small bowl of sauce for dipping.
6. Plate your dish
Serve the rice in a bowl with the vegetables and tofu. Garnish with the tonkatsu and wafu sauce, green onion and the pickled onions. Bon appétit!
300gTofu
1unitFresh egg
60gPanko Breadcrumbs
100mlTonkatsu Sauce
140gBasmati Rice
2unitCarrot(s)
2unitBok Choy Shanghai
2unitGreen Onion(s)
0.5unitRed Onion(s)
30mlWafu Sauce
What you need
pan, pot, bowls, tongs
577 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
101g
34%
fat
10g
15%
cholesterol
0mg
fiber
5g
20%
protein
24g
saturated
2g
10%
sodium
699mg
29%
sugar
14g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg