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Malaysian-Spiced Noodles with Tofu

Aromatic, rich, and spicy vegetarian curry with deep-fried tofu, oyster mushrooms, and udon noodles in a fragrant coconut sauce.

VegetarianDinnerNoodlesSpicyTofuMalaysian
Estimated Nutrition
Calories
712
kcal / serving
2848 kcal total
Carbs
81g
per serving
324 g total
Fat
34g
per serving
136 g total
Protein
18g
per serving
72 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits
1
piece
Lime
Cut into wedges
GrainsCereals
400
g
Udon Noodles
Ready-made, cooked
LegumesPulses
150
g
Tofu
Fresh, cut into 2.5cm squares, dried
Liquids
400
ml
Coconut Milk
250
ml
Vegetable Stock
NutsSeeds
2
stalk
Lemongrass
1
clove
Garlic
1
tsp
Turmeric Powder
1
pinch
Salt
1
bunch
Coriander
Fresh leaves
50
g
Peanut
Crushed
OilsFats
3
tbsp
Vegetable Oil
For spice paste
1
l
Vegetable Oil
For deep-frying
1
tbsp
Vegetable Oil
For frying mushrooms
Vegetables
25
g
Ginger
Fresh, peeled
2
piece
Red Chilli
3
piece
Shallot
Chopped
20
piece
Oyster Mushroom
Finely sliced
8
piece
Sugarsnap Peas
Blanched, cut in half lengthways
8
piece
Mangetout
Alternative to sugar snap peas

Method

1
2
3
4
5
6
7
8
9
10
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