Malaysian Rendang Tofu Bowl with Rice Noodles

Malaysian Rendang Tofu Bowl with Rice Noodles

Our vegan-friendly take on one of the most iconic curries.
Servings 2
Total Time 40 mins



  • 1 spring onion thinly sliced
  • 1 pack tofu crumbled
  • 40 g chickpea flour
  • ¾ tsp chives
  • ½ tsp mild curry powder
  • ½ tsp ground makrut lime
  • ½ tsp ground ginger
  • 50 g rendang paste store bought
  • ¼ tsp salt
  • 1 drizzle oil

Noodles & Veggies

  • 250 g choy sum ends trimmed
  • 1 broccoli cut into small florets
  • pack rice stick noodles

Rendang Sauce

  • 50 g rendang paste store bought
  • ¾ tsp mild curry powder
  • ½ tsp ground makrut lime
  • ½ cup water
  • 200 ml coconut milk
  • ½ Tbsp soy sauce


  • ½ bunch mint leaves picked
  • ½ lime cut into wedges
  • 1 pack mung bean sprouts


  • Before you start, preheat oven to 230°C (or 210°C fan bake). Bring a large pot of salted water to the boil.
  • Prep spring onion and set aside. Pat tofu dry with a paper towel and crumble into a large bowl. Mash tofu using a potato masher or your hands, until no large chunks remain and it resembles a paste. Add spring onion, chickpea flour, spices, first measure of rendang paste and salt to bowl and mix well, until combined. Using wet hands, roll tofu mixture into golf ball-sized balls and place on a lined oven tray. Drizzle with oil.
  • Bake tofu for about 20 minutes, until lightly golden and cooked through. Turn halfway through cook time to ensure even cooking. Meanwhile, prep choy sum and broccoli and set aside separately.
  • Prep mint and lime.
  • Heat a medium pot on medium-high heat. Cook second measure of rendang paste, curry powder and ground makrut lime for 1 minute, stirring, until fragrant. Add water measure, coconut milk and soy sauce to pot and cook for a further 2-3 minutes, until thickened. Season to taste with salt, cover and keep warm.
  • Add noodles to pot of boiling water, stir to separate strands and cook on high heat for 2 minutes. After 2 minutes, add choy sum and broccoli to pot and cook for a further 2-3 minutes, until noodles and veggies are tender. Drain well and toss with oil to prevent sticking.
  • Serve noodles topped with rendang sauce, tofu balls, mung bean sprouts and mint. Serve lime wedges on the side for squeezing.

Meet the Chef

Amelia ‘Amaretti’

Amelia, or better known by her foodie fam as Melie, manages the development of our Plant Based and Veggie bags, so has the interesting job of creating new and delicious meals with alternative proteins. She is a vegetarian who hates eggs but has a big love for pumpkin due to its versatility. Her favourite cuisine has to be Middle Eastern, which makes a whole lot of sense considering her ultimate plant based proteins are chickpeas and falafel (of course!).

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