Concession Card Cooking: Japanese Tofu Curry

Welcome to Concession Card Cooking!
Each month, I’ll present you with a recipe that’s cheap and easy to cook—a perfect student feed.

Words and Photo by Nathaniel Seddon-Smith

Vegetarians have it tough. As a committed carnivore since my infant years, until recently I believed my place in society was to laugh, jeer and swing my caveman club at vegetarians from behind whatever slab of dead animal was being served for dinner, while they label me a philistine and tuck into their fair-trade, gluten-free lentils and skinny soy lattes.

However, the concession card life has mocked my protein cravings and sent my canine teeth into obscurity. Steaks, which were once standard dinner fare, are now just Lady Gaga’s clothes. At one point I almost ate my own ribcage thinking it was lamb shanks. It was in this dark hour that I put my pride on the shelf and looked up some veggie recipes.

This month’s recipe is a personal favourite of mine, and comes out to approximately $3.20 a meal. And no, I didn’t know the Japanese did curry either.

Ingredients (Serves 2):

200g Firm Tofu (Inexperienced tofu eaters, it must be the FIRM tofu. Soft tofu breaks up too much)

3 teaspoons chopped garlic

5 chopped spring onions

1 teaspoon chopped/powdered ginger

1 or 2 heads of broccoli

Mi Goreng Noodles

3 Tablespoons Soy Sauce

2 heaped teaspoons cornflour

Vegetable stock



1. Drain the tofu by squeezing it gently in a clean tea towel. Squeeze until the juices have stopped coming out.

2. Take the corn flour, soy sauce, vegetable stock, and the Mi Goreng chilli sauce and oil sachets and mix them all together in a bowl with about a cup (250mL) of hot water. Add the cornflour carefully to avoid lumps. Put the mixture aside for now.

3. Chop up and cook the broccoli. You can stick it in a microwave proof box with a bit of water and zap it for a few minutes if you can’t be bothered with cooking it in a pot.

4. Chop the tofu into bite sized pieces, then fry it in a pan with a teaspoon or two of oil until all sides are golden brown. Take the tofu out and set it aside when it’s done, but keep the pan hot.

5. If you have fresh ginger, put it in the pan now with the spring onions, garlic and some oil and fry for about a minute.

6. Make sure the pan is at a medium heat, then slowly pour in the sauce mixture. It should quickly thicken and darken, but shouldn’t be too gloopy. If the sauce doesn’t thicken after a couple of minutes, turn up the heat.

7. Once the sauce is fairly thick and dark, add the tofu and the broccoli. Meanwhile, start cooking the noodles.

8. When the tofu is heated through, it’s ready to eat!