Cut <quantity>1</quantity> large piece of tofu into large cubes

Coat the cubes in all-purpose flour

Heat a pan with vegetable oil and fry the tofu

Turn to fry on all sides until golden brown

Transfer to a plate lined with parchment paper and set aside

Roughly chop <quantity>1<unit>cup</unit></quantity> of shimeji mushroom

Heat vegetable oil in a pot over medium heat. Add <quantity>2<unit>tbsp</unit> of laksa paste

Add <quantity>2<unit>cups</unit></quantity> of water

Add <quantity>½<unit>cup</unit></quantity> of coconut milk and <quantity>1<unit>tbsp</unit></quantity> of tamarind pulp

Add <quantity>1<unit>tbsp</unit></quantity> of oyster sauce and season with salt to taste

Bring a pot of water to a boil

Add <quantity>200<unit>g</unit></quantity> of noodles and cook according to manufacturer's instructions

Add the chopped mushrooms to the laksa sauce and simmer until the mushrooms are cooked through

Serve the noodles in a bowl

Add a few ladles of the laksa sauce

Add <quantity>1<unit>tbsp</unit></quantity> of bean sprouts and few pieces of the Fried Tofu

Add coriander leaves and sliced red chili peppers to taste. Add <quantity>½</quantity> boiled egg

Enjoy!