Katsu-Glazed Japanese Tofu Bao Buns

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 30 minutes

Składniki

olive oil

2 sprig spring onion

2 carrot

2 packet Japanese tofu

2 packet katsu paste

¼ cup boiling water

40 g butter

2 tsp brown sugar

12 Gua Bao Bun

1 packet shredded cabbage mix

1 packet mayonnaise

Wskazówki

• Boil the kettle. • Thinly slice spring onion. • Grate carrot. • Cut Japanese tofu into 2cm chunks. • In a medium heatproof bowl, combine katsu paste, the boiling water (1/4 cup for 2P // 1/2 cup for 4P), butter and brown sugar, until smooth.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing until browned, 3-4 minutes. • In the last minute of cook time, add katsu mixture, tossing to coat, until slightly reduced.

• Meanwhile, place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. Set aside for 1 minute.

• To a medium bowl, combine carrot, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Season to taste. • Uncover bao buns, then gently halve. Fill buns with katsu glazed Japanese tofu and creamy slaw. • Sprinkle over spring onion to serve. Enjoy!

Wartości Odżywcze

• Wielkość Porcji: 404
• Kalorie: 757 kcal
• Tłuszcz Całkowity: 32 g
• Tłuszcz Nasycony: 8.4 g
• Sód: 1471 mg
• Węglowodany Całkowite: 77.6 g
• Błonnik Pokarmowy: 7.9 g
• Cukry Całkowite: 23.8 g
• Białko: 24.6 g