Malaysian Style Spaghetti with Tofu and Shrimp

Malaysian Style Spaghetti with Tofu and Shrimp

Malaysian Style Spaghetti with Tofu and Shrimp 55 People saved this recipe.

Typical of Malaysian cuisine, this dish has a nice “sweet heat.” Feel free to replace the shrimp with either chicken, beef or pork.

Servings: 4-6

advanced Mains Sunrise Extra Firm Tofu (350g)

  • 25min prep
  • 15min cook
  • 4-6 people


  • 1pkg (350g) Sunrise Extra Firm Tofu (350g) sliced
  • 5 mL (1 tsp) oil
  • 2 garlic cloves, chopped
  • 450 g (1 lb) spaghetti, cooked al dente
  • 125 g (1 cup) Asian bean sprouts
  • 250 g (2 cup) shrimp, shelled and deveined
  • 10 mL (2 tsp) chili paste
  • 60 g (1/2 cup) green onion, chopped
  • 1 lime wedge
  • 30 mL (2 Tbsp) regular soy sauce
  • 30 mL (2 Tbsp) dark soy sauce
  • 15 mL (1 Tbsp) sugar
  • 20 mL (1 1/2 Tbsp) ketchup
  • 10 mL (2 tsp) chili paste


  1. Combine all sauce ingredients in a small bowl. Mix well and set aside.
  2. Heat oil in a wok or medium-sized skillet over medium heat. Once oil is hot, add garlic and fry for 1-2 minutes.
  3. Add shrimp and fry until they are cooked half way through. Add tofu and continue stirring until the shrimp are no longer translucent.
  4. Add cooked spaghetti noodles, sauce mix and chili paste. Continue mixing until all noodles are well coated in sauce.
  5. Lower heat and mix in bean sprouts and green onions. Serve with a squeeze of lime juice.

Calories: 334Fat: 8gSaturated Fat: 2gCholesterol: 24mgSodium: 774mgCarbohydrate: 40gFiber: 2gSugar: 12gProtein: 25gVitamin A: 9%Vitamin C: 17%Calcium: 17%Iron: 17%

As per one serving size (229g)