Tofu Katsu & Soy Mayo with Marinated Vegetables & Roasted Broccoli

Tofu Katsu & Soy Mayo

with Marinated Vegetables & Roasted Broccoli

Group Created with Sketch. 35 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 860 Cals/serving
  • View All
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
Tofu Katsu & Soy Mayo with Marinated Vegetables & Roasted Broccoli
Title
  • 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
  • 2 Boneless, Skinless Chicken Breasts
  • 3 oz Radishes
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. Cut off and discard the stems of the peppers; remove the cores, then small dice. In a bowl, combine the diced cucumber, diced peppers, 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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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. Cut off and discard the stems of the peppers; remove the cores, then small dice. In a bowl, combine the diced cucumber, diced peppers, 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.