Japanese curry with veggies

I've used this curry base a couple times recently after I remembered that it's fast, easy, flexible, and tasty. Before a few weeks ago, I hadn't had it for years, not since I lived with Jessica and Brandi. (Theirs was soupier and usually just contained carrots and potatoes--also a good way to do it.) This time I went with fresh local tofu, which is totally worth it.

cooked rice for two, plus a bit for leftovers
canola oil
1 spring onion, white and green parts sliced
several mushrooms, sliced
2 carrots, sliced
half a bunch of Chinese broccoli, stems and leaves chopped
3 cubes Japanese curry base, coarsely chopped
hot water
1 block medium tofu, cubed

Cook the rice and chop the veggies, this will go fast once you start cooking. Heat some oil in a pan or wok over medium heat and saute the white parts of the onion. Add the mushrooms and fry until cooked through. Add the carrots and greens and cook until almost tender. Add the curry and stir until the cubes start breaking down a little bit. Pour in some water, enough to make it as soupy as you want it to be, noting how the curry makes the sauce thicken up as you simmer it. When you're happy with the amount and thickness of the sauce, gently stir in the tofu and the green parts of the onion, and simmer until the tofu is warmed through.