Description
A delightful dish featuring udon noodles in a rich Japanese curry sauce topped with crispy tofu.
Ingredients
Scale
- 14 ounces udon noodles
- 1 block (14 ounces) firm tofu, drained and pressed
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 medium onion, sliced
- 2 medium carrots, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 cups vegetable broth
- 3 tablespoons Japanese curry powder
- 1 tablespoon soy sauce
- 1 tablespoon mirin (optional)
- 1 cup frozen peas
- 2 green onions, sliced (for garnish)
Instructions
- Cook the udon noodles according to package instructions. Drain and set aside.
- Cut the pressed tofu into bite-sized cubes. Toss the tofu cubes in cornstarch until evenly coated.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Sauté the sliced onion, carrots, garlic, and ginger until the vegetables are tender, about 5-7 minutes.
- Stir in the vegetable broth, curry powder, soy sauce, and mirin (if using). Bring to a simmer and cook for 5 minutes.
- Add the frozen peas and cooked udon noodles to the skillet. Stir to combine and heat through for an additional 2-3 minutes.
- Serve the curry udon in bowls topped with crispy tofu and garnished with sliced green onions.
Notes
- For added flavor, consider adding a tablespoon of miso paste to the broth while simmering.
- Substitute the tofu with tempeh or seitan for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg