Malaysian-spiced noodles with tofu
This vibrant Malaysian-inspired noodle dish features crispy fried firm tofu bathed in a rich, fragrant coconut broth scented with lemongrass, turmeric, and ginger. Each spoonful offers a harmonious balance of creamy richness, subtle heat, and aromatic depth. Serve piping hot for a deeply comforting and flavorful plant-based meal.
Ingredients
- garlic cloves5 cloves
- Vegetable oil (for paste)30 ml
- Coconut milk400 ml
- Vegetable stock500 ml
- Vegetable Oil (for frying)100 ml
- Lime1 piece
Instructions
9 steps- 1
For the spice paste, place all paste ingredients, except the oil, into a food processor and blend until finely minced.
- 2
With the motor still running, gradually add the oil and continue blending until a smooth paste forms.
- 3
Place a frying pan over medium heat, add the spice paste, and fry gently for 2 - 3 minutes until fragrant.
- 4
Add the coconut milk and vegetable stock and bring to a boil. Reduce heat and simmer gently for 5 minutes.
- 5
In a separate deep, heavy pan, heat vegetable oil for deep - frying.
- 6
Add tofu cubes and deep - fry for 2 - 3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- 7
Heat remaining oil in a clean pan, sauté oyster mushrooms for 3 minutes until tender, and add them to the broth.
- 8
Add sugar snap peas, crispy tofu, and udon noodles into the broth, stirring well to combine and heat through.
- 9
Ladle the noodle curry into bowls, garnish with fresh coriander, crushed peanuts, and serve with lime wedges.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
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