Informations supplémentaires
30 min.
|
577 kcal
|
easy
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|
Printable version
1. Cook the rice
Bring a pot with {{"2p": "1.5", "3p": "2"}} cups 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 water, 1-2 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-high heat. Cook the **carrots** for __3-4 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 the **panko** in another bowl. Dip the **tofu in the egg** then coat with the **panko**. Add a 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 sauce and the onions**. Bon appétit!
300gTofu
120mlLiquid Egg
120mlPanko Breadcrumbs
120mlTonkatsu Sauce
140gBasmati Rice
4unitOrganic Nantes carrot (s)
1unitBok Choy Shanghai
2unitGreen Onion(s)
0.5unitRed Onion(s)
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