Agedashi Tofu with Curry Ankake Sauce

Deep-fried tofu in tsuyu broth.
  6   35 mins


¼ small onion, sliced
¼ small carrot, julienned
¼ small red capsicum, julienned
¼ small yellow capsicum, julienned
¼ small zucchini, sliced
50ml (2 ½ tbsp) mirin
50ml (2 ½ tbsp) soy sauce
50ml (2 ½ tbsp) sake
1 cube of S&B Golden Curry Mix Mild 92g, chopped
1.5L vegetable oil
800g soft tofu, portion to 6 cubes
corn flour for coating
spring onion, sliced



  1. Sauté onion, carrot, red capsicum, yellow capsicum and zucchini in a pot without oil.

  2. Mix water, mirin, soy sauce, sake in a pot and bring to boil.  Turn off heat, add in the S&B Golden Curry Mix.  Mix well and stir until the roux is dissolved and thickened. Return to medium heat and simmer for 5 minutes or until mixture is cooked through.

  3. Preheat enough oil in a deep-frying pan to 180°C. Lightly coat each tofu cube in corn flour. Fry for 3-4 minutes or until golden brown, then drain on paper towel.

  4. Place tofu, serve sauce over top, and garnish with spring onions.