Cut ingredients into chunks. Blanch fried tofu pouch. Steam potato and kapocha until tender.
In a hot wok, add ginger, oil, curry and bay leaf. Stir. Add water, sugar, salt, and mushroom seasoning. Stir. Add kapocha, potato, tofu pouch, and red pepper. Bring to boil. Add coconut milk and cake flour mixed in water. Allow to simmer. Add zucchinis. Stir and serve.