Malaysian-spiced Noodles With Tofu
This recipe for aromatic Lemongrass Tofu Curry combines fresh ingredients and spicy flavors for a delicious and satisfying dish. The fragrant spice paste forms the base of the curry, complemented by creamy coconut milk and savory vegetable stock. Crispy fried tofu and tender oyster mushrooms add texture, while fresh coriander, lime, and crushed peanuts provide a burst of freshness and crunch. Enjoy this flavorful curry over a bed of udon noodles for a hearty and comforting meal.
— Constant Cookbook
Ingredients
- 25g/1oz fresh ginger
- 2 lemongrass
- 2 red chillies
- 3 shallots
- 1 garlic
- 1 tsp turmeric
- pinch of salt
- 2-3 tbsp vegetable oil
- 400ml/14fl oz can coconut milk
- 250ml/9fl oz vegetable stock
- , for deep-frying, plus 1 tbsp for frying vegetable oil
- 150g/5oz fresh tofu
- 20 oyster mushrooms
- 8 sugar
- 400g/14oz ready-made udon noodles
- leaves fresh coriander
- wedges lime
- crushed peanuts
Instructions
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 712kcal
- Carbohydrate Content: 81g
- Fat Content: 34g
- Fiber Content: 1g
- Protein Content: 18g
- Saturated Fat Content: 17g
- Sugar Content: 4g
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