This is one of those dishes where who cooks it makes a world of difference. It can be merely passable or meh, or it can be absolutely in your face perfect. I’ve had my fair share of mouthwatering curry noodles where the soup is just the right thickness and consistency. Then I’ve come across others that just plain sucked. That being said, my absolute favorite thing about this dish are the deep fried tofu or soy puffs. These things are like little sponge cubes that are full of magic. Magic you say? And why is that? Well I’ll tell you.
The deep fried tofu has a rubbery exterior and is chewy on the outside but porous enough on the inside to absorb liquid. Like I said, sponge. So imagine biting down into a delicious curry-filled tofu sponge. It’s absorbed so much curry that when you bite, a rush of curry bursts into your mouth. A RUSH. One minute nothing. Next minute you have a curry flood in your mouth. Oh my god.
You should be able to find this kind of tofu in the frozen section of your local Asian grocery store. It’s not the same as firm tofu! While firm tofu has similarly tough skin, the inside is not as porous so you won’t get as much of a magic rush. If you can’t find fried tofu, go ahead and substitute, but if you can, find that magic tofu! I got used to buying them fresh so it took some figuring out on what to do with the frozen types but here’s what you do! They do not need to be re-fried or cooked, just soak them in warm water for five minutes then wring them out once they have thawed. Easy, right? Here’s what they look like.