Directions

To Make

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.