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Katsu-style tofu rice bowls
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Total Time:
40 minutes
Quick and healthy katsu-inspired bowls with curry, miso, and mango chutney flavors, served with charred pineapple. A flavor explosion!
Ingredients:
  • 450 g firm tofu
  • ½ teaspoon ground turmeric
  • 2 tablespoons white miso
  • rice vinegar
  • mirin
  • 300 g short grain brown rice
  • 60 g breadcrumbs
  • 40 g sesame seeds
  • ½ teaspoon curry powder
  • 2 tablespoons mango chutney
  • ½ a pineapple
  • 2 fresh red chillies
  • 4 spring onions
  • 400 g mixed crunchy veg such as carrots, sugar snaps, cucumber, cabbage
  • ½ a bunch of fresh coriander (15g)
  • hot chilli sauce to serve
Instructions:
  • Pat dry 450g of firm tofu with kitchen paper, then cut into 4 ‘steaks’. In a wide shallow bowl, mix ½ tsp ground turmeric, 1 tbsp each of white miso and rice vinegar, and 2 tbsp mirin. Add the tofu steaks to the marinade, ensuring they are well coated. Let the tofu marinate for at least 1 hour, turning halfway through. Preheat the oven to 200°C/400°F/gas 6. Cook 300g short grain brown rice as per package instructions, then season with 1 tbsp mirin. Combine 60g breadcrumbs and 40g sesame seeds on a tray. Coat the tofu steaks in the breadcrumb mixture, drizzle with olive oil, and bake for 30 minutes until golden and crispy. For the katsu dressing, mix 1 tbsp each of white miso and rice vinegar with the reserved marinade, adding ½ tsp curry powder, 2 tbsp mango chutney, and 50ml of water. Sear ½ a pineapple cut into wedges in a hot pan until charred. Shred 2 red chilies, 4 spring onions, and 400g mixed crunchy vegetables. Serve by dividing rice, crunchy veg, coriander leaves, and tofu steaks among 4 bowls. Add a pineapple wedge and dressing for pouring. Enjoy with a drizzle of hot chili sauce.

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