Tofu Balls with Curry Sauce

Ingredients (4 servings)

Onion (thinly sliced) 200 g / 7 oz
Carrot (bite-size pieces) 100 g / 3.5 oz
Yellow bell pepper (bite-size pieces) 1
Vegetable oil 1 Tbsp
Hot water 600 ml
S&B Golden Curry Mix 92 g 1 pack
【Tofu balls】 Tofu 760 g / 1.7 lbs
Onion (roughly minced) 100 g / 3.5 oz
Carrot (roughly minced) 40 g / 1.4 oz
Red kidney beans 100 g / 3.5 oz
Panko (Japanese breadcrumbs) 30 g / 1.1 oz
【A】 Salt Pinch
Cumin seeds Pinch
Oregano Pinch
Chili powder Pinch
Deep frying oil As needed
Jasmine rice (cooked) As needed
Fresh basil leaves As needed


  1. Slice the onion and cut the carrot and bell pepper into bite-size pieces.
  2. Heat the vegetable oil in a frying pan over medium heat and stir-fry 【1】.
    When the onion becomes translucent, add the hot water. When it comes to a boil, turn down to low heat and simmer for 7-8 minutes until the carrot becomes soft.
  3. Turn off the heat. Add the S&B Golden Curry Mix by breaking it into pieces, then stir until they are melted.
    Simmer over medium heat while stirring until the mixture becomes thick.
    【Tofu balls】
    1. Wrap the tofu in kitchen paper and heat in a microwave oven (600 W) for 2 minutes.
      Remove the used paper and wrap the tofu with new paper and leave it for about 30 minutes to drain.
    2. Roughly mince the onion and carrot.
    3. Process the tofu in a food processor so it turns into a smooth paste, then put in a bowl.
      Add 【2】, the red kidney beans, panko and 【A】, then mix well. Divide it into 10 portions.
    4. Prepare the deep frying oil at 170-180°C. Roll each portion into a ball with wet hands and put it into the deep frying oil. Fry until it becomes golden and drain off excess oil.
      Do not put all the balls into the oil at once as doing so will lower the oil temperature.
  4. Place the Jasmine rice on a plate and top with the tofu balls and curry sauce. Serve topped with the basil leaves.