Vegan Malaysian recipe: Spiced noodles with tofu
Malaysia is all about rich and delicious foods, which are influenced by the neighboring countries and compete for one of the most delicious cuisines in the world. Although very heavy on meat, all dishes can be veganized so there’s nothing we will miss!
| Vegan noodles with tofu |
Ingredients
- For the spice paste
- 25g/1oz fresh ginger, peeled
- 2 lemongrass stalks
- 2 red chillies
- 3 shallots, chopped
- 1 garlic clove
- 1 tsp turmeric powder
- pinch of salt
- 2-3 tbsp vegetable oil (I like to use sesame oil)
- For the sauce
- 400ml/14fl oz can coconut milk
- 250ml/9fl oz vegetable stock
- For the noodles
- vegetable oil, for deep-frying, plus 1 tbsp for frying
- 150g/5oz fresh tofu, cut to 2.5cm/1in squares, dried on kitchen paper
- 20 oyster mushrooms, finely sliced
- 2 red gall peppers, finely sliced
- a cup of green peas
- 400g/14oz ready-made udon noodles, cooked according to packet instructions
- To serve
- fresh coriander leaves
- lime wedges
- crushed peanuts
Preparation method
- 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, the peas, the red peppers and fry for three minutes, or until softened.
- Add the vegetables to the sauce, 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.
- I love to eat this delicious dish with brown rice.
English
What a lovely blog! This dish looks and sounds amazing! The coconut milk for the sauce, is it the thin, pourable kind or the thick, creamy one? Can’t wait to try this:) Thank you. Adriana
Hello Adriana, nice to hear form you!
Different people like different sauce consistencies. The one I have been buying here in Europe (at local Asian markets) are the liquid ones, which will thicken after cooked. I like a bit of consistency and thickness on my sauce, since the very liquid ones are the only ones I have access to, I just cook them till they achieve the consistency I want. Hope I was helpful. And sorry for the late reply