Best made with:
Malaysian Style Spaghetti with Tofu and Shrimp
- Comfort Food
- Extra Firm Tofu
- Ethnic Cuisine
- Dinner
Typical of Malaysian cuisine, this dish has a nice “sweet heat.” Feel free to replace the shrimp with either chicken, beef or pork.
Ingredients
| 1 pkg | Sunrise Extra Firm Tofu , sliced |
| 1 tsp | oil |
| 2 cloves | garlic , chopped |
| 450g | spaghetti , cooked al dente |
| 1 cup | Asian bean sprouts |
| 2 cup | shrimp , shelled and deveined |
| 2 tsp | chili paste |
| ½ cup | green onion , chopped |
| 1 | lime wedge |
SAUCE INGREDIENTS
| 2 Tbsp | regular soy sauce |
| 2 Tbsp | dark soy sauce |
| 1 Tbsp | sugar |
| 1½ Tbsp | ketchup |
| 2 tsp | chili paste |
Directions
- Combine all sauce ingredients in a small bowl. Mix well and set aside.
- Heat oil in a wok or medium-sized skillet over medium heat. Once oil is hot, add garlic and fry for 1-2 minutes.
- Add shrimp and fry until they are cooked half way through. Add tofu and continue stirring until the shrimp are no longer translucent.
- Add cooked spaghetti noodles, sauce mix and chili paste. Continue mixing until all noodles are well coated in sauce.
- Lower heat and mix in bean sprouts and green onions. Serve with a squeeze of lime juice.