This vibrant Malaysian-inspired dish combines the comforting chew of wheat noodles with the satisfying crunch of deep-fried tofu. The sauce is a bold blend of salty soy sauce, zesty fresh lemon juice, and fiery sambal oelek, creating a perfect balance of heat and tang. Aromatics like fresh ginger and pungent asafoetida add depth, while tender choy sum provides a fresh, green contrast. Its a quick, flavorful meal that brings restaurant-quality spice and texture to your home kitchen. Ideal for a spicy lunch or a hearty vegetarian dinner, this recipe highlights the best of Southeast Asian street food flavors.
Malaysian Hot Noodles With Tofu
Description
This vibrant Malaysian-inspired dish combines the comforting chew of wheat noodles with the satisfying crunch of deep-fried tofu. The sauce is a bold blend of salty soy sauce, zesty fresh lemon juice, and fiery sambal oelek, creating a perfect balance of heat and tang. Aromatics like fresh ginger and pungent asafoetida add depth, while tender choy sum provides a fresh, green contrast. Its a quick, flavorful meal that brings restaurant-quality spice and texture to your home kitchen. Ideal for a spicy lunch or a hearty vegetarian dinner, this recipe highlights the best of Southeast Asian street food flavors.Ingredients
Directions
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Soak dried tofu slices in hot water for 15 minutes until softened.
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Drain the softened dried tofu, cut into 1-inch squares, and pat dry with paper towels.
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Bring a large pot of water to a boil and cook the wheat noodles until al dente.
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Drain noodles, rinse under cold water to stop cooking, and drain well.
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Heat oil in a wok over high heat and deep-fry the firm tofu cubes until golden brown.
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Remove fried tofu cubes from the wok and set aside on paper towels.
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In the same oil, deep-fry the dried tofu squares until golden brown and slightly blistered.
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Remove fried dried tofu squares from the wok and set aside on paper towels.
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Heat sesame oil in a clean wok over high heat and saut minced ginger for 1 minute.
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Add asafoetida and choy sum to the wok, stir-frying until the greens are just softened.
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Add the cooked noodles, fried tofu cubes, fried dried tofu squares, bean sprouts, soy sauce, sambal oelek, and lemon juice to the wok.
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Toss and stir-fry everything together for 2 minutes until heated through and well combined.
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Serve immediately while hot.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 406.4kcal
- % Daily Value *
- Total Fat 25.5g40%
- Saturated Fat 4.2g22%
- Cholesterol 47.2mg16%
- Sodium 1279.8mg54%
- Total Carbohydrate 37.2g13%
- Dietary Fiber 2.7g11%
- Sugars 1.5g
- Protein 12.8g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Asafoetida powder is available at Indian grocers. It adds a savory, onion-garlic like depth.
Choy sum is also known as Chinese broccoli or rape. You can substitute with bok choy or broccoli stems if unavailable.
Sambal oelek is a hot condiment made from ground fresh red hot chilies, popular in Malay and Indonesian cuisine. Available at Asian grocery stores.
To make your own sambal oelek, pound together 2 red hot chilies and 1/2 tsp salt to make approximately 2 tsp.
