Description
This Japanese Curry Udon with Crispy Tofu is a comforting and flavorful dish that blends hearty udon noodles with a rich, savory curry sauce and crispy tofu cubes. Perfect for a vegetarian meal, it combines tender vegetables, aromatic spices, and satisfying textures in a quick 45-minute recipe that serves four.
Ingredients
Scale
Noodles and Tofu
- 14 ounces udon noodles
- 1 block (14 ounces) firm tofu, drained and pressed
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
Vegetables and Aromatics
- 1 medium onion, sliced
- 2 medium carrots, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 cup frozen peas
Broth and Seasonings
- 3 cups vegetable broth
- 3 tablespoons Japanese curry powder
- 1 tablespoon soy sauce
- 1 tablespoon mirin (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Cook the Udon Noodles: Cook the udon noodles according to the package instructions until tender. Drain them well and set aside to prevent sticking.
- Prepare the Tofu: Cut the drained and pressed tofu into bite-sized cubes. Toss these cubes evenly in cornstarch to help achieve a crispy exterior when fried.
- Fry the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and fry them for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove from the skillet and set aside on a paper towel to drain excess oil.
- Sauté Vegetables and Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion, carrots, minced garlic, and ginger. Sauté for 5-7 minutes or until the vegetables are tender and fragrant.
- Simmer the Curry Sauce: Stir in the vegetable broth, Japanese curry powder, soy sauce, and mirin if using. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add Peas and Noodles: Add the frozen peas and the cooked udon noodles to the skillet with the curry sauce. Stir gently to combine and heat through for another 2-3 minutes, ensuring everything is evenly coated with the curry.
- Serve: Dish out the curry udon into bowls, topping each serving with the crispy tofu cubes. Garnish with sliced green onions for a fresh, vibrant finish.
Notes
- Press the tofu thoroughly to remove excess moisture for better crispiness when frying.
- Mirin adds a subtle sweetness and depth to the curry but can be omitted or replaced with a bit of sugar if unavailable.
- Adjust the curry powder amount to suit your preferred spice intensity.
- For a gluten-free version, ensure the soy sauce used is gluten-free.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid overcooking the tofu.
