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
Sauté onion, carrot, red capsicum, yellow capsicum and zucchini in a pot without oil.
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.
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.
Place tofu, serve sauce over top, and garnish with spring onions.