If you like Japanese ‘Curry Udon’, you would enjoy this ‘Tofu Puff Curry’. If you use plant-based stock, this dish can be Vegan. The curry is cooked with Dashi Stock, seasoned with Soy Sauce and Mirin, which are Japanese staples, and thickened with Potato Starch. Add more Vegetables and Mushrooms if you like. You think of cooking this dish using a store-bough Curry Roux? You won’t get the same flavour. This recipe tastes much better.

Makes

1 Serving

Ingredients

1/4 to 1/2 Onion *thinly sliced
1 small clove Garlic *finely chopped
1/2 teaspoon grated Ginger
1 teaspoon Oil
1/2 tablespoon Curry Powder
200ml Dashi Stock *OR 200ml Water & 1/2 teaspoon Dashi Powder, e.g. Katsuo (Bonito) OR Kombu (Kelp)
*Note: You can use your favourite Stock such as Chicken Stock.
1 tablespoon Soy Sauce *alter the amount if Stock is salty
1 tablespoon Mirin
50g Tofu Puffs *cut in half if large
1/2 tablespoon Potato Starch *mixed with 1/2 tablespoon Water
1 serving warm Cooked Rice

Method
  1. Heat Oil in a saucepan, and cook Onion and Garlic. When Onion is nearly cooked, add Ginger and Curry Powder, and stir.
  2. Add Dashi Stock, Soy Sauce and Mirin, and bring to the boil. Add Tofu Puffs, and cook for a few minutes OR until Tofu Puffs are soft. *Note: As Tofu Puffs suck up the soup, when they are soft, the amount of soup is reduced.
  3. Mix Potato Starch and Water, and add to the boiling sauce, as you keep stirring. When the soup is evenly thickened, it is done.
  4. Half fill a bowl with warm Cooked Rice and cover it with the Tofu Puff Curry, and enjoy with freshly cooked Rice.