Recipes, re-invented from cooking shows
Tofu Laksa with Zoodle Balls
Prep. Time:
Baking Time:
Total Time:
45 mins
40 mins
2 hours
Serves:
4 bowls plus 8 Zoodle Balls
Lauren created this dish for Celebrity MasterChef UK ™ Series 21. Cooking Big Zuu's spicy tofu laksa with his signature Zoodle Balls, she built a fragrant coconut broth layered with garlic, lemongrass and tamarind. The judges praised the crispy tofu, the noodles that soaked up the broth and the deep...
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Ingredients
FOR THE ZOODLE BALLS: 2 packs instant noodles (about 75 g / 2.6 oz each), seasoning sachets discarded 2 tsp curry powder 1 red chili, finely chopped (or 1/2 tsp chili flakes) 1/4 cup (10 g) cilantro, chopped 1/2 tsp salt 1 large egg 3 tbsp (25 g) all-purpose flour
FOR THE LAKSA PASTE: 4 shallots, peeled and roughly chopped 5 garlic cloves, peeled 2-inch (5 cm) piece fresh ginger, peeled and sliced 3 lemongrass stalks, tender inner part only, sliced 4–6 fresh red chilies, deseeded for less heat 1 tsp dried chili flakes 2 tbsp (30 g) tamarind paste 1 tsp ground turmeric 3 tbsp (45 ml) neutral oil
FOR THE COCONUT BROTH: 2 cans (13.5 oz / 400 ml each) full-fat coconut milk 3 cups (700 ml) vegetable stock 1–2 tbsp (15–30 ml) soy sauce 2 tsp (8 g) light brown sugar 1–2 tbsp (15–30 ml) lime juice
FOR THE CRISPY TOFU AND NOODLES: 14 oz (400 g) extra-firm tofu, pressed for 20 minutes and cut into 3/4-inch (2 cm) cubes 3 tbsp (25 g) cornstarch Pinch of salt About 4 cups (1 liter) neutral oil, for deep-frying 7 oz (200 g) rice vermicelli
TO FINISH: 3 scallions, thinly sliced 3 tbsp (45 g) Kewpie mayonnaise Hot sauce, such as sriracha, to taste Handful of cilantro leaves 1 lime, cut into wedges
EQUIPMENT: Blender or mini food processor Large saucepan Medium saucepan Deep pan or wok Frying thermometer Baking sheet lined with parchment paper Kitchen scissors Slotted spoon or spider Tray lined with paper towels
Method
STEP 1: COOK AND COOL THE NOODLES
Cook the instant noodles in boiling water for 1 minute less than the packet directs, discarding the seasoning sachets. Drain well without rinsing, so the surface starch stays on to help the balls bind. Spread the noodles on a tray and let them cool completely. Snip them into shorter lengths with kitchen scissors.
STEP 2: SHAPE AND CHILL THE ZOODLE BALLS
In a bowl, combine the cooled noodles with the curry powder, chopped chili, chopped cilantro, salt, egg and flour. Mix firmly with your hands until the mixture becomes a sticky mass. Roll into 8 even balls, pressing each one tightly, and set them on the parchment-lined baking sheet. Chill for at least 30 minutes so they hold their shape in the oil.
STEP 3: MAKE AND FRY THE LAKSA PASTE
Blend the shallots, garlic, ginger, lemongrass, fresh chilies, chili flakes, tamarind paste, turmeric and 2 tbsp of the oil in a blender or mini food processor to a smooth paste, adding a splash of water if needed. Heat the remaining 1 tbsp oil in a large saucepan over medium heat. Fry the paste for 6–8 minutes, stirring often, until it darkens slightly, smells toasty and the oil begins to separate.
STEP 4: BUILD THE COCONUT BROTH
Stir in the coconut milk and vegetable stock, bring to a gentle simmer and cook for 15 minutes. Season with the soy sauce and light brown sugar, then taste: the broth should be rich, sour-sweet and properly hot. Keep it at a bare simmer while you fry.
STEP 5: CRISP THE TOFU
Pat the tofu cubes dry and toss them in the cornstarch with a pinch of salt. Heat the deep-frying oil in a deep pan or wok to 350°F (175°C), checking with a frying thermometer. Fry the tofu in batches for 4–5 minutes until golden and crisp on all sides. Lift out with a slotted spoon and drain on the tray lined with paper towels.
STEP 6: FRY THE ZOODLE BALLS
Let the oil return to 350°F (175°C). Fry the chilled balls 3–4 at a time for 3–4 minutes, turning, until deep golden and crisp. Drain on paper towels.
STEP 7: COOK THE SOUP NOODLES
Cook the rice vermicelli in a medium saucepan according to the packet directions, drain and divide among four warm bowls.
STEP 8: ASSEMBLE AND SERVE
Stir the lime juice into the broth, then ladle the hot laksa over the noodles. Top each bowl with crispy tofu and some of the scallions. Place two Zoodle Balls on the side of each bowl or perched on the rim, and finish them with Kewpie mayonnaise, hot sauce and the remaining scallions. Add cilantro leaves and a lime wedge. Serve at once, dipping the balls into the broth as you eat.
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Instructions
FOR THE ZOODLE BALLS:
2 packs instant noodles (about 75 g / 2.6 oz each), seasoning sachets discarded
2 tsp curry powder
1 red chili, finely chopped (or 1/2 tsp chili flakes)
1/4 cup (10 g) cilantro, chopped
1/2 tsp salt
1 large egg
3 tbsp (25 g) all-purpose flour
FOR THE LAKSA PASTE:
4 shallots, peeled and roughly chopped
5 garlic cloves, peeled
2-inch (5 cm) piece fresh ginger, peeled and sliced
3 lemongrass stalks, tender inner part only, sliced
4–6 fresh red chilies, deseeded for less heat
1 tsp dried chili flakes
2 tbsp (30 g) tamarind paste
(/interesting-ingredients/tamarind-paste)1 tsp ground turmeric
3 tbsp (45 ml) neutral oil
FOR THE COCONUT BROTH:
2 cans (13.5 oz / 400 ml each) full-fat coconut milk
3 cups (700 ml) vegetable stock
1–2 tbsp (15–30 ml) soy sauce
(/interesting-ingredients/soy-sauce)2 tsp (8 g) light brown sugar
(/interesting-ingredients/light-brown-sugar)1–2 tbsp (15–30 ml) lime juice
FOR THE CRISPY TOFU AND NOODLES:
14 oz (400 g) extra-firm tofu, pressed for 20 minutes and cut into 3/4-inch (2 cm) cubes
3 tbsp (25 g) cornstarch
Pinch of salt
About 4 cups (1 liter) neutral oil, for deep-frying
7 oz (200 g) rice vermicelli(/interesting-ingredients/vermicelli-rice-noodles)
TO FINISH:
3 scallions, thinly sliced
3 tbsp (45 g) Kewpie mayonnaise
(/interesting-ingredients/kewpie-mayonnaise)Hot sauce, such as sriracha, to taste
Handful of cilantro leaves
1 lime, cut into wedges
EQUIPMENT:
Blender or mini food processor
Large saucepan
Medium saucepan
Deep pan or wok
Frying thermometer
Baking sheet lined with parchment paper
Kitchen scissors
Slotted spoon or spider
Tray lined with paper towels
Heading 5
Ingredients
STEP 1: COOK AND COOL THE NOODLES
Cook the instant noodles in boiling water for 1 minute less than the packet directs, discarding the seasoning sachets. Drain well without rinsing, so the surface starch stays on to help the balls bind. Spread the noodles on a tray and let them cool completely. Snip them into shorter lengths with kitchen scissors.
STEP 2: SHAPE AND CHILL THE ZOODLE BALLS
In a bowl, combine the cooled noodles with the curry powder, chopped chili, chopped cilantro, salt, egg and flour. Mix firmly with your hands until the mixture becomes a sticky mass. Roll into 8 even balls, pressing each one tightly, and set them on the parchment-lined baking sheet. Chill for at least 30 minutes so they hold their shape in the oil.
STEP 3: MAKE AND FRY THE LAKSA PASTE
Blend the shallots, garlic, ginger, lemongrass, fresh chilies, chili flakes, tamarind paste, turmeric and 2 tbsp of the oil in a blender or mini food processor to a smooth paste, adding a splash of water if needed. Heat the remaining 1 tbsp oil in a large saucepan over medium heat. Fry the paste for 6–8 minutes, stirring often, until it darkens slightly, smells toasty and the oil begins to separate.
STEP 4: BUILD THE COCONUT BROTH
Stir in the coconut milk and vegetable stock, bring to a gentle simmer and cook for 15 minutes. Season with the soy sauce and light brown sugar, then taste: the broth should be rich, sour-sweet and properly hot. Keep it at a bare simmer while you fry.
STEP 5: CRISP THE TOFU
Pat the tofu cubes dry and toss them in the cornstarch with a pinch of salt. Heat the deep-frying oil in a deep pan or wok to 350°F (175°C), checking with a frying thermometer. Fry the tofu in batches for 4–5 minutes until golden and crisp on all sides. Lift out with a slotted spoon and drain on the tray lined with paper towels.
STEP 6: FRY THE ZOODLE BALLS
Let the oil return to 350°F (175°C). Fry the chilled balls 3–4 at a time for 3–4 minutes, turning, until deep golden and crisp. Drain on paper towels.
STEP 7: COOK THE SOUP NOODLES
Cook the rice vermicelli in a medium saucepan according to the packet directions, drain and divide among four warm bowls.
STEP 8: ASSEMBLE AND SERVE
Stir the lime juice into the broth, then ladle the hot laksa over the noodles. Top each bowl with crispy tofu and some of the scallions. Place two Zoodle Balls on the side of each bowl or perched on the rim, and finish them with Kewpie mayonnaise, hot sauce and the remaining scallions. Add cilantro leaves and a lime wedge. Serve at once, dipping the balls into the broth as you eat.
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