Tofu Mee Rebus

Flicking through a Vegan Street Food cookbook I came across a recipe for a Malaysian curry that really stood out for its vibrant colour more than anything else. However the sweet potato not only gave the dish a great shade of orange but also a good thick consistency to the gravy.  I cobbled this recipe together from various different sources, borrowing as much from the traditional as possible.

Ingredients
serves 4
4 tsp crushed dried red chillies
2 tbsp peanuts, unsalted
4cm galangal, peeled and chopped
2 lemongrass stalks, chopped
1 tsp ground turmeric
1 tsp groun coriander
4 garlic cloves, chopped
120ml vegetable oil plus more for frying.
2 tbsp brown soya bean paste
4 banana shallots
750g sweet potatoes, chopped into 2cm cubes
1.2 ltr vegetable stock
4 ripe tomatoes, deseeded and chopped
2 tsp salt, to taste
1 tbsp soft brown sugar, to taste
2 tsp tamarind paste
8 large tofu puffs, (deep fried tofu cubes) quartered
8 cherry tomatoes, halved
250g packet of thick yellow noodles
1 small bunch of Chinese celery leaves (or spring onions),  chopped
2 large green chillies, finely sliced
2 large red chillies, finely sliced
2 free-range eggs
100g beansprouts
1 lime, cut into wedges
some fresh coriander

Method

Using a pestle and mortar bash separately the galangal, lemongrass, garlic and peanut into a paste then mix all together in a bowl. Add ground turmeric, ground coriander, soya bean paste and the 120ml of veg oil.  Blend into a smooth paste. Alternatively put everything into a food blender and whizz into the smooth paste.

Finely chop two of the banana shallots. Heat 2 tbsp of veg oil in a large wok or pan on a medium heat. Add the chopped shallots and fry for a few minutes to soften. Then add the spice paste and continue to cook for a further 3 minutes. Stirring regularly.

Add the chopped sweet potatoes, vegetable stock, chopped tomatoes and tamarind paste. Turn up the heat and bring to the boil. Simmer for 15–20 minutes until the sweet potatoes are soft. Then remove from the heat. Allow to cool slightly then using a food processor or a hand-blender, blitz the mixture into a smooth gravy.

Add the salt and sugar to taste.  Pour the sauce back into the wok and add the tofu puffs and cherry tomatoes. Bring back to the boil, then remove from the heat. It should be the consistency of soup, not too thick nor too thin.

Place the two eggs in a pan with cold water. Bring to a boil and simmer for 5 to 6 minutes. Remove from the heat and run under cold water tap.

Finely slice 2 banana shallots. Heat oil in a pan over high heat. When it is hot add the sliced shallots and red chillies. Fry until the shallots are a dark brown. Remove from the oil, drain on paper towels and allow to cool and crisp.

Cook the noodles according to the packet instructions, then drain and divide between serving bowls. 

Ladle the sauce over and top ensuring the tofu is distributed evenly. Then top with the chopped Chinese celery (spring onions), crispy fried shallots and red chillies, half a boiled egg, thinly sliced green and red chillies and a wedge of lime.  Finish with a few coriander leaves.