- 75 gr noodles
- 400 g tofu
- 150g mushrooms
- 1 broccoli
- 1 rsp turmeric powder
- 1cm fresh ginger
- 2 cm fresh turmeric
- 1 stalk lemongrass
- 1 red chilli
- 200 ml coconut milk
- 1 or 2 tbsp kecap manis (sweet soy sauce)
- 4 or 5 shallots
- 2 or 3 garlic cloves
- 1 tsp cumin
- ½ tsp cinnamon
Place a pot with water and salt on high heat until it boils. Then, remove it from the heat and add the noodles. Let it rest for 5 minutes, remove it and drain it.
Clean and chop the broccoli. Place another pot with water and salt on high heat until it boils. Then, add the broccoli. Let it cook for 3 minutes and drain it.
Clean, chop and fry the mushrooms in a pan with oil on high heat for 5 minutes.
Chop lemongrass, shallots, garlic, ginger, turmeric and chilli. Fry them in a pan with a little oil on medium-high heat for 2 minutes.
Add the remaining ingredients (except coconut milk): kecap manis, salt, pepper, curry, cumin and cinnamon. Stir it for a minute. Taste it and add more kecap ikan if it is not salty enough, or more chilli if it is not spicy, or honey or kecap manis if it is salty. Remove the sauce from the heat.
Chop the tofu and fry it for 2 minutes in a pan with a little oil on medium-high heat. Then, add the sauce and coconut milk. Turn the heat down and let it cook for about 3 or 4 minutes, stirring occasionally.
Place the tofu with the sauce, noodles, mushrooms and broccoli.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you