Tofu Laksa with Zoodle Balls
As seen on TV
Which Show?
Who made this dish?
On the show: Big Zoo's spicy tofu laksa, a fragrant coconut noodle soup with tamarind, lemongrass, ginger, garlic and plenty of chili, served with his signature zoodle balls: deep-fried instant noodles combined with a spicy mixture of curry powder, chili and coriander, finished with spring onion, Kewpie mayo and hot sauce.
Big Zoo: "I'd never had a laksa before I made this dish, but once I made it, I realized how beautiful that spicy paste is. The coconut broth, all the noodles, the tofu, all coming together."
Big Zoo: "The zoodle balls are a nice side where you make instant noodles become quite decadent. Instead of making, like, an arancini, getting inspiration from that by using instant noodles, we made these deep-fried zoodle balls with a lovely sauce. They go well with the laksa. You dip them in the laksa."
Lauren Steadman: "Tofu laksa and zoodle balls. Isn't laksa, like, spicy?"
Lauren Steadman: "Oh my gosh. Tamarind. With the chilies and tamarind, we're going to be in trouble." {name} (tasting the paste): "Christ almighty."
Lauren Steadman (reading the method): "Cooled noodles, and mix until it becomes a sticky ball. Roll into eight balls and then chill in the fridge. It's quite inventive, really. Noodle balls, little noodle meatballs."
Lauren Steadman (on what scares her): "I don't cook with heat or chilies. And tofu I've fried before, but I don't really cook with tofu."
Lauren Steadman: "I'm there for this. I'd be proud if I pull this off and you say you enjoy it, but I feel the pressure this time. My legs are a little jelly for this."
Lauren Steadman (after judging): "Feel pretty satisfied with that. Being able to stay calm, get the flavor in there, work a bit better on presentation. So spicy. I really did outdo myself. I was actually really proud of what I just produced."
During the cook: Big Zoo: "The zoodle balls, you want those to be crispy, full of flavor."
Big Zoo: "Nice and crispy tofu. There's the noodles. There's different elements that go into the soup, on the top. So you want to make sure it's presented well. Has to look nice. You almost eat it with your eyes first."
At the tasting: Big Zoo: "Presentation is wonderful. The zoodle balls, I don't think I can make them look that good myself."
Big Zoo: "I like the flavor of the laksa. The tofu cooked well. The noodles, lovely. They soak up that laksa flavor. Zoodle balls, so nice, I had to get in there twice. You've added great little bits of spring onion, with the Kewpie mayo, with the hot sauce. I feel like there's a lot of attention to detail, and I love that."
Giorgio Locatelli: "Absolutely a delight to look at and to eat. Very well done, Lauren."
Grace Dent: "To get in there and get those layers of garlic, lemongrass, and tamarind and coconut. Gosh, it's hot. But I do like it. It's a really lovely version. I think you've done yourself proud."
At deliberation: Grace Dent: "Lauren's first time making laksa. This was a really good dish. It was very spicy, but Big Zoo loved it. I think that she absolutely nailed that brief."
Giorgio Locatelli: "We must keep her in."
