Crispy breaded bites in a mildly spiced Japanese-style sauce
(19 votes)
Cook: 55 Mins
Serves: 4
Price: £1.11 per serving
Nutritional Information
Each 549g serving contains
Energy
2322kj
554kcal
2322kj
554kcal
28%
Fat
13.7g
13.7g
Med
20%
20%
Saturates
2.2g
2.2g
Med
11%
11%
Sugars
8.2g
8.2g
Med
9%
9%
Salt
1.15g
1.15g
Med
19%
19%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
423kj/101kcal
Typical energy values per 100g:
423kj/101kcal
Ingredients
1 onion, finely chopped
3 cloves garlic, crushed
2 carrots, peeled and chopped
1tbsp rapeseed oil
70g plain flour
4tbsp mild curry powder
2tbsp reduced-salt soy sauce
2tbsp fat-free Greek-style yogurt
200g Asda Thai Jasmine Rice
1 egg, beaten
70g panko breadcrumbs or crumbs made from 2 slices white bread
396g pack Cauldron Original Tofu, drained, cut into 8 and patted dry
2 limes, cut into wedges, to serve
4 Little Gem lettuces, leaves picked
2tbsp chopped coriander
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Cook the onion, garlic and carrots in 1tsp of the oil, in a covered pan on a medium heat, for 10 mins until softened. Increase the heat. Stir in 2tbsp of the flour and 2tbsp of the curry powder. Cook for 2 mins. Gradually add 300ml boiling water, stirring, until you have a thick sauce. Cover and simmer for 10 mins.
3
Add the soy sauce and yogurt. Blitz with a handheld blender until smooth.
4
Cook the jasmine rice according to the pack instructions.
5
Mix together the remaining flour and curry powder in a bowl. Put the egg and breadcrumbs in 2 separate bowls. Dip the tofu pieces in the flour, then the egg and then the breadcrumbs.
6
Place on a lined baking tray, drizzle with the rest of the oil and bake for 25 mins until crisp. Turn halfway through.
7
Divide the tofu between 4 plates and top with the sauce. Serve with the rice, lime wedges, lettuce and coriander.