Crispy Tofu Katsu Nuggets With Brown Rice & Seasonal Mixed Leaves In Sweet Miso Dressing

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat your oven to 220°C / 200°C fan. Take out two bowls, one roasting tray and two saucepans. Line the roasting tray with a sheet of parchment paper.

STEP 2

Fill one saucepan with boiling water from the kettle, place it over a medium-high heat and bring it back to a rolling boil.

Add the brown rice and cook uncovered for 18–20 minutes, until tender with a slight bite. Drain through a fine sieve, then return the rice to the pan. Cover with a lid and leave to steam until you're ready to serve.

STEP 3

Tear the smoked tofu into bite-sized chunks (around 16 pieces in total).

In one bowl, combine the katsu batter mix with 50–70ml water (double the amount for a 4-person portion) and whisk until smooth. The batter should be similar in consistency to thick mayonnaise.

Place the panko breadcrumbs into the second bowl.

Dip each piece of tofu into the batter, then coat evenly in the panko breadcrumbs. Arrange the coated tofu on the lined baking tray in a single layer, ensuring the pieces do not overlap.

Drizzle or spray generously with a neutral cooking oil and bake for 15–18 minutes, turning halfway through, until golden and crisp.

Alternatively, you can use an airfrier to cook the nuggets. Lightly spray or drizzle the coated tofu with a neutral cooking oil. Arrange the pieces in the air fryer basket in a single layer, leaving a little space between each piece (cook in batches if necessary).

Air fry at 200°C for 10–12 minutes, turning the tofu halfway through.

STEP 4

Meanwhile, place the second saucepan over a medium heat and add the katsu curry sauce. Heat gently until piping hot, stirring occasionally. If the sauce begins to stick, add a splash of water. Season to taste with salt and pepper.

STEP 5

Divide the brown rice between serving bowls and spoon over the katsu curry sauce. Top with the crispy tofu nuggets and sprinkle over the sesame garnish. Serve alongside the mixed leaf salad dressed with the miso vinaigrette. Enjoy!