A hearty meat-free option using shiitake mushrooms and firm tofu cubes.
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Heat 1 tablespoon of oil in a large pot over medium heat and sear the tofu cubes until lightly golden on all sides, then remove and set aside.
Add the remaining oil to the pot and sauté the sliced onions until they become translucent and soft.
Stir in the sliced shiitake mushrooms and grated ginger, cooking for 3-4 minutes until the mushrooms release their moisture.
Add the carrot slices and pour in the vegetable broth, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for about 10-12 minutes until the carrots are tender.
Break the curry roux blocks into small pieces and add them to the pot, stirring constantly until the roux is completely dissolved and the sauce thickens.
Return the seared tofu and add the frozen peas to the pot, simmering for another 2-3 minutes to heat through.
Serve the curry hot over steamed white rice with a splash of soy sauce if extra saltiness is desired.
