Curry udon with tofu

Hey, everyone!

How are you doing?

Today the weather is a bit cold in London and it’s also raining so I decided to share with you one of my all- time cold weather favourites, and that is udon noodles with curry and fried tofu. Let’s get started.


Udon 1

Udon 2

You will  need:

2 servings of udon noodles (these were 90 grams/ roughly 3.2 oz)

2 small carrots

1 medium sized onion

4 mushrooms

3 green onions

220 grams of firm tofu (7.8 oz)

500 ml of chicken stock (2 cups) – you can use any other type, normally I would make this with dashi stock

1 tablespoon of brown sugar

1 and a half tablespoons of curry powder

1/2 teaspoon of salt

a dash of black pepper

1-2 tablespoons of potato starch (I ended up using 2)

serves: 2


First things first let’s take care of our tofu. Cut it into bite size pieces and place it in a pan with some oil. I heard that if you use a non- stick pan, you don’t even have to use oil. If anyone tries to cook it that way, let me know. Turn on the heat to high and cook until it is golden brown. This took me about 3 – 4 minutes.



Once one of the sides is done, flip it and cook the other side as well. This should take less than the previous side. Approximately 2 minutes. When it’s done, set aside and start the curry.


Udon 3

Cook your noodles according to the package and cut your vegetables into pieces that you prefer.


Udon 4

Add your carrots and onions into a pan with 2 tablespoons of oil and set the heat for medium high. Sauté until the onions start to caramelize and the carrots start becoming tender. This took me around 5 minutes.


Udon 5

After your onions and carrots are cooked, add the mushrooms with the green onions. Please save some of the green onions for later use. Cook this until the mushrooms are soft.

Udon 6

Once the mushrooms are good, add the curry powder, the salt, and the pepper and stir well. Lower the heat so that you don’t burn your curry.  Stir for a minute and add your chicken stock and the brown sugar.


Udon 7

Simmer for 10 minutes and remove from the heat. Mix the two tablespoons of potato starch with two tablespoons of cold water and add the mixture into the curry. Make sure you removed the curry from the heat otherwise it will get lumpy. Stir well and you are done.

Serving suggestion:

Place the noodles into a bowl and add the curry on top of it. Add the fried tofu pieces and garnish with some fresh green onions and sesame seeds.


Final udon


I hope you guys like it and make it.

See you on Saturday,

The Fashion Eclectic.



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