Description
This Japanese Curry Udon with Crispy Tofu is a comforting and flavorful dish that combines chewy udon noodles with a rich, aromatic curry broth and crispy pan-fried tofu. Ideal for a hearty vegetarian meal, it features tender vegetables simmered in a savory Japanese curry sauce, making it both satisfying and nutritious.
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
- 2 green onions, sliced (for garnish)
Broth and Seasoning
- 3 cups vegetable broth
- 3 tablespoons Japanese curry powder
- 1 tablespoon soy sauce
- 1 tablespoon mirin (optional)
Instructions
- Cook the Noodles: Cook the udon noodles according to the package instructions until tender but still chewy. Drain well and set aside for later use.
- Prepare the Tofu: Cut the pressed firm tofu into bite-sized cubes. Toss the tofu cubes in cornstarch ensuring they are evenly coated to help achieve a crispy texture when frying.
- Fry the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and fry them until all sides are golden and crispy, which should take about 8-10 minutes. Once cooked, remove the tofu from the skillet and set aside on a paper towel-lined plate to drain excess oil.
- Sauté the Vegetables and Aromatics: In the same skillet, add the remaining tablespoon of oil. Add the sliced onions, carrots, minced garlic, and minced ginger. Cook and stir frequently until the vegetables become tender and fragrant, about 5-7 minutes.
- Make the Curry Broth: Stir in the vegetable broth, Japanese curry powder, soy sauce, and mirin if using. Bring this mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add Peas and Noodles: Stir in the frozen peas along with the cooked udon noodles. Continue to cook and stir gently to heat everything through evenly for 2-3 minutes.
- Serve: Ladle the curry udon into serving bowls and top with the crispy tofu cubes. Garnish with sliced green onions for a fresh, vibrant finish. Serve hot and enjoy immediately.
Notes
- Pressing the tofu to remove excess moisture is essential for achieving a crispy texture when frying.
- Mirin is optional but adds a subtle sweetness and depth to the curry broth; you can substitute with a little sugar if unavailable.
- For a spicier version, consider adding a pinch of chili flakes or chili oil to the broth.
- Ensure not to overcook the udon noodles when reheating with the broth to maintain their chewy texture.
- This dish is naturally vegetarian and can be made vegan by ensuring the soy sauce and mirin are vegan-friendly.
