Vegan Curry Udon
This Curry Udon is the perfect cozy dinner. It's ready in 20 minutes and features chewy noodles, flavourful Japanese curry, tofu, and carrots.
Servings: 2 servings
Ingredients
- 250g frozen udon
- 1 tbsp olive oil
- 175g extra firm tofu (cubed small)
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 carrot (cut into strips)
- 1 tsp Japanese curry powder
- 1 tsp soy sauce
- 1 Japanese curry cube
- 1 tbsp brown sugar
- 1 tsp sriracha
- 2 cups water
- 1 tsp soy sauce
- fresh chives, garnish
Instructions
- Place frozen udon on a plate and microwave for approximately 2 minutes, flipping halfway through to ensure they thaw evenly and easily separate.
- Add oil to a large, non-stick pan over medium-high heat. Pan-fry the tofu for 4-5 minutes until golden.
- Add garlic, ginger, and carrots to the pan. Sauté for a minute, then stir in curry powder and soy sauce. Add Japanese curry cube, brown sugar, sriracha, and water.
- Bring the mixture to a simmer, stirring, and cook for 5 minutes or until it thickens and the curry cube has dissolved. Add the udon noodles and cook for another 5 minutes. Adjust the seasoning to taste with 1 tsp of soy sauce.
- Garnish with fresh chives or green onions.