Tofu Curry Udon
During his stay in Japan, Antoine usually stop from time to time in a small food restaurant by his University train station. There, he would enjoy many types of noodle soups. Curry Udon was one of them. Now almost ten years later, with a lot of culinary experiences and discoveries, Cavita and Antoine created this Tofu Curry Udon recipe for Lean Lifestyle. This is another one of this wonderful melting pot recipe where Asia and the Caribbean meet in bowl of noodle soup to surprise and please your taste buds!
If you are looking for the original Japanese recipe, replace the 3 tablespoons of homemade curry roux by three blocks of Japanese curry. Also, for the chili powder, you will need a Japanese spice blend called Shichimi Togarashi, here in Halifax we can find this at Tian Phat Asian Grocery in Bedford.
This recipe is for 2 medium servings.
INGREDIENTS
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2 packs of Udon
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5 cups of Dashi stock
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1/2 a large onion, sliced
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1/2 lb of hard tofu
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2 tbsp of sake
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1 tbsp of soy sauce
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3 tbsp of homemade curry roux
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Salt
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Green onion, chopped
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Chili powder
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1 tbsp of coconut oil
Homemade curry roux
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3 tbsp of coconut oil
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4 tbsp of quinoa flour
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2 tbsp of madras curry
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1/4 tsp of Cayenne pepper
DIRECTIONS
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Prepare the curry roux by heating in a small sauce pan the coconut oil. Once the oil is hot, add the quinoa flour and cook for 10 to 20 minutes (until the mix gets brown) stirring frequently. Add in the curry and the Cayenne pepper and stir until homogeneous. Your curry roux is ready.
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Prepare the Dashi stock (you can buy the Dashi powder and add boiling water (following the instructions on the Dashi pack) to it to obtain the stock).
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Peel and slice the onion. Dice in 1/2 inch cubes the tofu.
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Heat a big saucepan (or a dutch oven). Add the 1 tablespoon of coconut oil. Add the onion slices and stir-fry them for 5-10 minutes or until they are soft and start caramelizing. Add in the tofu dices and stir-fry until the tofu gets brown.
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Add the Dashi stock and the sake and bring the whole to a boil. Once boiling, reduce the fire to low and cover the pot. Let it cook for 10 minutes.
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Add the curry roux and stir thoroughly so that the curry roux disolves completely. Let it simmer for 10 more minutes. Add the soy sauce and salt to your liking to the curry broth.
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In a separate sauce pan, boil some water. Add the Udon noodles and cook them for three minutes (until the noodles start untangling). Stop the cooking process by putting them under cold water. Drain them.
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In two soup bowls, split the Udon noodles. Top if with the curry broth. Add on top fresh chopped green onion and chili powder. Enjoy this dish with chopsticks (for the noodles) and a tablespoon (for the broth). Bon appétit !
