The ultimate vegetarian spaghetti reflecting Asian
tastes. This Malaysian-style spaghetti is spicy, buttery, and scented with
fresh coriander leaves, also known as vegetable spaghetti (VEGETARIAN FRIED RICE).
The fresh spaghetti sauce is made from scratch in a Malaysian kitchen using dried chili paste, ginger, shallots, and tomatoes, not store-bought spaghetti sauce. Tofu and green peas are added, making this vegetarian spaghetti recipe stand out from other spaghetti dishes.
Fresh spaghetti sauce combined with al-dente spaghetti creates a quick, kitchen-friendly, and affordable meal. Store-bought spaghetti keeps it convenient for those who don’t have time to make pasta from scratch, with plenty of quality spaghetti or pasta options available.
Cooking
spaghetti to al-dente texture is still important for the ideal meal. This
recipe (EASY CHICKEN SALAD) is for anyone looking for a vegetarian meal, easy
spaghetti recipe, or Asian-style pasta.
How to Cook
Spaghetti
Ingredients
½ packet
spaghetti
Steps
1. Fill a pot with
water and bring it to a boil.
2. Add spaghetti.
3. Stir
occasionally, to prevent spaghetti from sticking together.
4. Cook to a
preferred texture.
2 tbsp butter
1 brown tofu - sliced
Some coriander
leaves - sliced
½ inch ginger - thinly sliced
4 shallots thinly sliced
1 large tomato - thinly sliced
Dried chili paste - as needed
Frozen green peas - as needed
Water - as needed
Salt - to taste
Some red
chilies - sliced
Grated cheese - as needed
How to Make Vegetarian Spaghetti
Heat butter and quickly fry coriander leaves till crispy.
Remove and set aside.
In the same butter, fry tofu for a light crispy on both sides.
Remove and set aside
Add more butter if needed, sauté ginger and shallots.
Add chilli paste and cook till aromatic.
Add tomato and cook till a thick sauce.
Pour in water, stir and let the sauce simmer.
Add peas and salt.
Stir all in.
Pour the sauce over cooked spaghetti.
Top with tofu, cheese, chilies and crispy coriander leaves.
Sprinkle cheese atop.
