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    Preparation Time
    30 Mins
    Spice Level  

Malaysian Tofu Curry with Udon Noodlesby Cook Gourmet

Rs. 498 Serves 2

Rich in spices such as kaffir lime, turmeric, ginger, black pepper, coriander and lemongrass, Malay us a hub of different cultures, each of which have brought in different flavors to create a distinct and vibrant cuisine. With so many different culinary variations, we take a look at best of Malay cuisine from across Malaysia and give a taste of few dishes from rest of the peninsula.

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories400


    Non Stick Pan

INGREDIENTSPortion for 2

    For Spice Paste
    2 tsp ginger chopped
    1 lemongrass stalk
    1 red chilly
    1 small onion chopped
    1 garlic clove
    1 tsp turmeric powder
    Salt to taste
    2 tbsp vegetable oil

    For Sauce
    200 ml coconut milk
    2.5 tsp vegetable stock powder

    For Noodles
    200 gms udon noodles
    4 tbsp vegetable oil for tofu
    1 tbsp vegetable oil for mushrooms
    100 gms tofu cut into 1 inch square
    10 mushrooms, finely sliced
    4 sugar snap peas
    Coriander leaves
    Lime wedges
    Crushed peanuts

    Cook Gourmet

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      Boil Udon Noodles In a saucepan to 1.5 liters of water add 1 tbsp of cooking oil and bring to a boil. Add udon noodles and cook for 5-6 minutes. Rinse under cold water and drain off excess water.


      Prepare Spice Paste and Vegetable Stock In a blender place ginger, lemongrass, red chilly, onions, garlic, turmeric powder and salt and blend to a pulp. While the blender is running gradually add vegetable oil and blend until you get a smooth paste. To 150 ml of water in a saucepan add vegetable stock powder and bring to a boil


      Prepare Tofu and Mushrooms for sauce In a non-stick pan add vegetable oil and heat until hot. Add the tofu cubes and cook for 5 minutes until they are crisp and golden brown. Remove and drain off oil. In the same pan clean off excess oil. Add vegetable oil over medium heat and then add mushrooms, saute for 3 minutes, or until softened


      Prepare Curry for Noodles In another nonstick pan over medium heat, add spice paste and fry for 2-3 minutes. Add coconut milk and vegetable stock and bring to a boil. Reduce heat and simmer for 5 minutes.


      Add Noodles, Mushrooms and Tofu to curry Add sauted mushrooms, tofu, sugar snap peas and udon noodles to the sauce and stir well for 2 minutes To serve, spoon curry into serving bowls, and garnish with coriander, lime wedges and crushed peanuts.

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