Recipes
Tofu Curry Udon
Serves 4
| Prep Time: 15 mins
| Cook Time: 20 mins
| Total Time: 35 mins
You may need: Japanese Curry
Discover The Recipe
This savory, vegan Tofu Curry Udon recipe will awaken your palate and take you on a blissful and savory journey. In this recipe, the marriage of delicate tofu and tender udon noodles takes place amidst the comforting embrace of a rich Japanese curry roux, delivering layer upon layer of exquisite flavors. Noodles hold a cherished place in Japanese cuisine, celebrated for their versatility and cultural significance. In fact, the art of appreciating a good bowl of noodles involves a bit of audible slurping, a sign of true enjoyment. Enter udon noodles—thick, chewy wheat strands that perfectly complement the robust Japanese curry roux at the heart of this dish.
Our custom-crafted Japanese Curry blend plays the role of maestro here, conducting a symphony of flavors that dance on your palate. This blend, unlike its bolder cousins, offers a milder yet deeply satisfying experience with subtle sweetness and savory undertones. Turmeric, coriander, and cumin paint the canvas with color and depth, while ginger, cardamom, and fenugreek bring warmth and aroma. A delicate kiss of sweetness is added by vegan monk fruit powder, elevating Japanese curry into a unique and cherished flavor profile. For a wholesome, plant-based treat, serve up this soothing vegan Tofu Curry Udon on any weeknight. It's a testament to the artistry of Japanese cuisine, crafted to satisfy your cravings for something simultaneously comforting and exotic.
Ingredients
For the Crispy Tofu:
2 Tbsp neutral oil, like grape seed or canola oil
2 14 oz block extra firm tofu, cubed
1/4 tsp salt
For the Curry Roux:
6 tablespoons vegan butter
⅓ cup all-purpose flour
2 tablespoons Piquant Post Japanese Curry Powder
For the Curry:
1 ½ pounds fresh udon noodles
1 Tbsp neutral oil, such as grape seed or canola
1 yellow onion, peeled and cut into 1-inch chunks
6 cups vegetable stock
2 tsp soy sauce
1 tsp brown sugar
For Garnish: chopped scallions
Notes
Add more vegetables to the broth to increase the nutritional value! Zucchini, snap peas, or spinach can make great additions. Frozen vegetables can be used if fresh ones aren't available.
Add coconut milk to the broth for extra richness!
Prepare the homemade curry roux in advance and store it in an airtight container for quicker assembly on busy days.
Leftover soup can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to adjust the consistency.
Looking for more Japanese Curry recipes? Try our Japanese Root Vegetable Curry, Pork Katsu Curry, or Chicken Katsu Curry!
Instructions
To make the crispy tofu, heat the oil in a non-stick pan over medium high heat until shimmering. Add the tofu and season with the salt. Cook until golden brown and crispy, stirring often, for about 5 minutes.
To make the curry roux, place a medium saucepan over medium heat. Add the vegan butter and allow it to melt completely. Add the flour and whisk until smooth. Cook, whisking constantly, for 4 to 5 minutes, until the roux turns a light caramel color. Whisk in the Piquant Post Japanese Curry. Remove from the heat and set aside.
Bring a large pot of salted water to the boil, add the udon and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain and rinse with cold water. Use the same pot for making the curry broth.
Add the oil to the pot and heat until shimmering. Add the onion and stir for 1 to 2 minutes until slightly softened and fragrant. Pour in the vegetable stock, soy sauce, sugar and stir to combine. Bring to a boil, then reduce heat to medium, cover and simmer for 5 minutes.
Add the curry roux. If it is too thick, add some water to loosen. Add the udon to the broth until the noodles are just warmed through. Divide the noodles and broth equally among four serving bowls, and top with crispy tofu and scallions
Alternatives & Substitutions
For a different protein source, you can substitute tofu with tempeh or seitan. If you're not a fan of tofu, chickpeas or kidney beans can be excellent alternatives.
If udon noodles are unavailable, try using rice noodles or soba noodles instead. Opt for whole wheat or gluten-free noodles if you have dietary restrictions.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Tofu Curry Udon
Serves
4
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Piquant Post spice you'll need: Japanese Curry
Ingredients
For the Crispy Tofu:
2 Tbsp neutral oil, like grape seed or canola oil
2 14 oz block extra firm tofu, cubed
1/4 tsp salt
For the Curry Roux:
6 tablespoons vegan butter
⅓ cup all-purpose flour
2 tablespoons Piquant Post Japanese Curry Powder
For the Curry:
1 ½ pounds fresh udon noodles
1 Tbsp neutral oil, such as grape seed or canola
1 yellow onion, peeled and cut into 1-inch chunks
6 cups vegetable stock
2 tsp soy sauce
1 tsp brown sugar
For Garnish: chopped scallions
Instructions
To make the crispy tofu, heat the oil in a non-stick pan over medium high heat until shimmering. Add the tofu and season with the salt. Cook until golden brown and crispy, stirring often, for about 5 minutes.
To make the curry roux, place a medium saucepan over medium heat. Add the vegan butter and allow it to melt completely. Add the flour and whisk until smooth. Cook, whisking constantly, for 4 to 5 minutes, until the roux turns a light caramel color. Whisk in the Piquant Post Japanese Curry. Remove from the heat and set aside.
Bring a large pot of salted water to the boil, add the udon and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain and rinse with cold water. Use the same pot for making the curry broth.
Add the oil to the pot and heat until shimmering. Add the onion and stir for 1 to 2 minutes until slightly softened and fragrant. Pour in the vegetable stock, soy sauce, sugar and stir to combine. Bring to a boil, then reduce heat to medium, cover and simmer for 5 minutes.
Add the curry roux. If it is too thick, add some water to loosen. Add the udon to the broth until the noodles are just warmed through. Divide the noodles and broth equally among four serving bowls, and top with crispy tofu and scallions
Notes
Add more vegetables to the broth to increase the nutritional value! Zucchini, snap peas, or spinach can make great additions. Frozen vegetables can be used if fresh ones aren't available.
Add coconut milk to the broth for extra richness!
Prepare the homemade curry roux in advance and store it in an airtight container for quicker assembly on busy days.
Leftover soup can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to adjust the consistency.
Looking for more Japanese Curry recipes? Try our Japanese Root Vegetable Curry, Pork Katsu Curry, or Chicken Katsu Curry!
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