Japanese Tofu Curry Udon | Creamy & Warming

Gently pat the plain tofu dry, cut into bite-sized cubes, and dust evenly with 1 tbsp cornstarch. Peel the carrots and cut them into thin slices. Wash the spring onions and slice them diagonally into rings, separating the white parts from the green parts.

Heat 1 tbsp of sesame oil in a pan and fry the tofu cubes all around over medium to high heat for 5–7 minutes until golden brown and crispy (alternatively, bake in a preheated oven at 200 °C fan for approx. 15 minutes). Then remove from the pan and set aside.

Heat the remaining sesame oil (1 tbsp) in a medium saucepan. Sauté the carrot slices and the white parts of the spring onions for approx. 2 minutes. Sprinkle the curry powder over them and toast briefly until wonderfully fragrant.