All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Tonkatsu is traditionally a breaded and fried pork dish. (So like a schnitzel; it’s a small cuisine world after all.) We've dropped the pig for silky tofu, added some delicious lo mein and veggies, and brought out some spicy gochujang, for a bowl that translates across cultures and time zones. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using shrimp, pat dry and season with a pinch of salt and pepper. Skip pressing, but follow cornstarch instructions. Follow same instructions as tofu in Step 3, cooking shrimp undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reach minimum internal temperature, 1-2 minutes.
If using diced chicken breast, pat dry and season a pinch of salt and pepper. Skip pressing, but follow cornstarch instructions. Follow same instructions as tofu in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
Prepare the Ingredients
Line a plate with a paper towel. Cut tofu into ½" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Set aside, 5 minutes.
While tofu sits, remove any discolored outer leaves from bok choy and trim ends. Slice into ¼" strips.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Coarsely chop peanuts.
After 5 minutes, transfer tofu to a mixing bowl and gently combine with cornstarch until coated.
Cook the Noodles
Once water is boiling, add noodles and cook until tender, 4-5 minutes.
Reserve 1 cup pasta cooking water. Drain noodles in a colander and return to pot. Stir in 1 tsp. olive oil and set aside covered.
Crisp the Tofu
Line a plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.
Remove to towel-lined plate. Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to crisp tofu to medium-high heat and add 1 tsp. olive oil.
Add bok choy, matchstick carrots, white portions of green onions, and garlic to hot pan. Stir often until carrots start to soften, 2-3 minutes.
Cook Sauce and Finish Dish
Stir noodles, katsu sauce, half the gochujang, ¼ cup pasta cooking water, ¼ tsp. salt, and a pinch of pepper into pan. Bring to a boil. Once boiling, cook until liquid is slightly thickened, 1-2 minutes.
Taste, and add more gochujang, if desired. If too dry, add pasta cooking water 1 Tbsp. at a time until desired consistency is reached.
Add tofu and stir gently until warmed through, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, garnishing with peanuts and green portions of green onions. Bon appétit!
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