Tofu Katsu & Soy Mayo with Marinated Vegetables & Roasted Broccoli

Tofu Katsu & Soy Mayo

with Marinated Vegetables & Roasted Broccoli

35 MIN
2 Servings
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  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu View recipe
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Chicken Breasts

    From the Test Kitchen

    Our take on katsu (a Japanese technique for breading that achieves an exquisitely crunchy texture), highlights airy panko breadcrumbs and vibrant togarashi, which lend beautifully golden brown color to hearty tofu.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Tofu Katsu & Soy Mayo with Marinated Vegetables & Roasted Broccoli
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 1 Pasture-Raised Eggs
    • ½ cup Jasmine Rice
    • ½ lb Broccoli
    • 1¼ cups Panko Breadcrumbs
    • 1 Persian Cucumbers
    • 2 Tbsps Soy Glaze
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • ¼ cup Rice Flour
    • 1 Tbsp Soy Sauce
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 Lime
    • 3 oz Radishes
    time-saving
    tips & techniques
    Prepare the ingredients & marinate the vegetables
    1 Prepare the ingredients & marinate the vegetables

    Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Quarter the lime. Small dice the cucumber. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the diced cucumber, sliced radishes, mirin, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the mayonnaise and soy glaze.

    Cook the rice
    2 Cook the rice

    Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Roast the broccoli
    3 Roast the broccoli

    Meanwhile, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the juice of 2 lime wedges and stir to coat.

    Pound & bread the chicken
    4 Pound & bread the chicken

    Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Season the breadcrumbs with all but a pinch of the togarashi. Crack the egg into a large bowl; add the soy sauce and beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the pounded chicken in the seasoned flour (tapping off any excess), then in the egg-soy mixture (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.

    Cook the chicken & serve your dish
    5 Cook the chicken & serve your dish

    In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken. Cook 4 to 6 minutes per side (if the pan seems dry, add a drizzle of olive oil before flipping), or until golden brown and cooked through.* Turn off the heat. Serve the cooked rice topped with the cooked chicken, roasted broccoli, and marinated vegetables (including any liquid). Drizzle the chicken with the soy mayo. Garnish with the remaining togarashi. Serve the remaining lime wedges on the side. Enjoy!

    *An instant-read thermometer should register 165°F. 

    Tips from Home Chefs

    Prepare the ingredients & marinate the vegetables
    1 Prepare the ingredients & marinate the vegetables

    Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut into small florets. Quarter the lime. Small dice the cucumber. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the diced cucumber, sliced radishes, mirin, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the mayonnaise and soy glaze.

    2 Cook the rice

    Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    Roast the broccoli
    3 Roast the broccoli

    Meanwhile, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the juice of 2 lime wedges and stir to coat.

    4 Pound & bread the chicken

    Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Season the breadcrumbs with all but a pinch of the togarashi. Crack the egg into a large bowl; add the soy sauce and beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the pounded chicken in the seasoned flour (tapping off any excess), then in the egg-soy mixture (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate.

    Pound & bread the chicken
    Cook the chicken & serve your dish
    5 Cook the chicken & serve your dish

    In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken. Cook 4 to 6 minutes per side (if the pan seems dry, add a drizzle of olive oil before flipping), or until golden brown and cooked through.* Turn off the heat. Serve the cooked rice topped with the cooked chicken, roasted broccoli, and marinated vegetables (including any liquid). Drizzle the chicken with the soy mayo. Garnish with the remaining togarashi. Serve the remaining lime wedges on the side. Enjoy!

    *An instant-read thermometer should register 165°F. 

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