Burmese-Style Crispy Tofu Coconut Noodles
Send your tastebuds to the streets of Yangon with a fragrant take on ohn no khauk swe. You'll fry spiced tofu to golden perfection then serve with creamy coconut broth and soft noodles.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Drain your tofu and pat it dry with kitchen paper
Tear the drained tofu into large bite-sized pieces
Combine the tofu pieces with 2/3 of your soy sauce (save the rest for later!) in a large bowl and mix it all together – this is your marinated tofu
Combine your gram flour and ground smoked paprika in a separate bowl with your ground turmeric, half your cayenne pepper (can't handle the heat? Go easy!) and a small pinch of salt and mix it all together – this is your gram flour mix
Reserve 1 tsp [1 1/2 tsp] [2 tsp] of gram flour mix, then add the remaining gram flour mix with the marinated tofu and give everything a good mix up – this is your coated tofu
Boil a full kettle
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat
Once hot, add the coated tofu to the pan and cook for 6-8 min or until the tofu is crispy and golden – this is your crispy tofu
While the tofu is cooking, chop your creamed coconut roughly (if required!)
Roughly chop your coriander, including the stalks
Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half
Heat a large pot with a drizzle of vegetable oil over a medium-high heat
Once hot, add your ginger & garlic paste and the reserved gram flour mix and cook for 1-2 min or until fragrant
Meanwhile, dissolve your vegetable stock mix and the chopped creamed coconut in 600ml [900ml] [1.2L] boiled water – this is your coconut stock
Once fragrant, add the coconut stock and the remaining soy sauce to the pot with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt
Whisk everything together until there are no lumps – this is your coconut broth
Add your fine egg noodles and mooli slaw mix to the coconut broth, bring to the boil over a high heat and cook for 1-2 min further or until the noodles are tender
Once tender, add the juice of half your lime[s] and stir it all together – these are your Burmese-style coconut noodles
Cut the remaining lime into 1 wedge per person
Serve the Burmese-style coconut noodles in a bowl and top with the crispy tofu and chopped coriander
Garnish with a lime wedge
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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