Malaysian-spiced Noodles with Tofu

16 July 2022 Oyster River Mushrooms
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Recipes
Malaysian-spiced noodles with tofu
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Malaysian-spiced noodles with tofu

5.0 from 1 vote
Course: MainCuisine: Malaysian
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Calories

712

kcal
Total time

45

minutes

Aromatic, rich and spicy – proof, if you ever needed it, that vegan food is anything but bland. This vegan noodle soup with crispy tofu is full of flavour.

Ingredients

  • Spice Paste

  • 1 oz fresh ginger, peeled

  • 2 Lemongrass Stalks

  • 2 Red Chilies

  • 3 Shallots, chopped

  • 1 Clove Garlic

  • 1 Tsp Turmeric Powder

  • 2-3 Tbsp Vegetable Oil

  • Pinch Salt

  • Sauce

  • 14 fl oz Coconut Milk

  • 9 fl oz Vegetable Stock

  • Noodles

  • 5 oz Fresh Tofu. Cut to 2.5cm/1in Squares. Dried on kitchen paper.

  • 20 Oyster Mushrooms, Finely Sliced

  • 8 Sugar Snap Peas. Blanched, cut in half lengthways

  • 14 oz ready-made udon noodles, cooked according to packet instructions

  • To Serve

  • Fresh Coriander Leaves

  • Lime wedges

  • Crushed Peanuts

Directions

  • For the spice paste, place all of the spice paste ingredients, except the vegetable oil, into a food processor and blend to a pulp.
  • With the motor still running, gradually add the oil and continue to blend until you get a loose paste (you may not need to use all the oil).
  • For the sauce, place a frying pan over a medium heat. Add the spice paste and fry gently for 2-3 minutes.
  • Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for a further five minutes.
  • For the noodles, half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  • Add the tofu cubes and deep-fry for 2-3 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper.
  • Heat the remaining one tablespoon of oil in a clean frying pan over a medium heat. Add the oyster mushrooms and fry for three minutes, or until softened. Add the mushrooms to the sauce.
  • Add the sugar snap peas (or mange tout), deep-fried tofu and udon noodles to the sauce and stir well to combine.
  • To serve, spoon to the curry into serving bowls and garnish each with fresh coriander leaves, lime wedges and crushed peanuts, to taste.
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