Tofu is an amazing substitute for meat in this Japanese staple.
^Plant milk is a staple not provided by green dinner table.
Tofu kastsu, sticky rice, tonkatsu sauce with avocado and sesame
Cook time: 20 minutes
couple or family
Ingredients
Ingredient
Couple
Family
Sticky rice
Couple
1 packFamily
1 packRed cabbage
Couple
All Family
AllAvocado
Couple
1Family
2Cucumber
Couple
1/2Family
1Tofu
Couple
1 packFamily
1 double packTonkatsu sauce
Couple
1 pottleFamily
1 pottlePanko breadcrumbs
Couple
1 bagFamily
1 bagPlant milk^
Couple
4 TbsFamily
8 TbsToasted sesame
Couple
1 packFamily
1 packInstructions
1
Slice the tofu into quarters.
Empty the breadcrumbs into a bowl and add some salt and pepper to taste.
Toss the tofu in the plant milk in a shallow bowl then toss through the breadcrumbs until fully coated.
Set aside
1
Wash the rice under cold running water until the water runs clear. In a pot, fill with enough water to just cover the rice (about 2 cm above the rice). Add a pinch of salt, bring to a simmer, stir, then cover and reduce the heat to low. Cook covered for 12 minutes, then turn off the heat and allow to sit for another 5 minutes.
2
Very thinly slice the cabbage.
Cut the avocado in half remove the stone, scoop out the flesh and slice.
Cut the cucumber into thin rounds.
3
Get a fry pan hot and cook the tofu in a little oil for about 2 minutes on each side until golden.
Serve the rice topped with vegetables and tofu, drizzle over the tonkatsu sauce and sprinkle over sesame.
Enjoy!
