Meal Kit

Tonkatsu Tofu Noodle Bowl

with bok choy and carrots

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, Peanuts, Soy

Vegetarian
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 you!
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.

In Your Box (serves 2)

  • Info
    1 oz. Roasted Peanuts
  • Info
    3 fl. oz. Tonkatsu Sauce
  • Info
    1 Tbsp. Gochujang Red Pepper Paste
  • 1 Head of Baby Bok Choy
  • Info
    12 oz. Extra Firm Tofu
  • 3 Tbsp. Cornstarch
  • 3 oz. Matchstick Carrots
  • 2 Garlic Cloves
  • Info
    5 oz. Lo Mein Noodles
  • 2 Green Onions

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.

  • Nutrition (per serving)

  • Calories
    851
  • Carbohydrates
    92g
  • Fat
    43g
  • Protein
    28g
  • Sodium
    1713mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

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.

  1. 1

    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. Mince garlic. After 5 minutes, transfer tofu to a mixing bowl and gently combine with cornstarch until coated.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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