Recipe Malaysian Tofu Laksa
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The legendary love child of Chinese noodles and Southeast Asian curries, laksa is a creamy-brothy bowl of carefully curated flavours, eager to warm your soul from the inside out.
You will need
Serves 4
- 3 teaspoons sesame oil
- 300 g block firm tofu, cut into 2-3 cm cubes
- 1/4 cup vegan red curry paste*
- 2 teaspoons ginger, grated
- 400 ml light coconut milk
- 3 cups vegetable stock
- 1 teaspoon soy sauce
- 3 teaspoons brown sugar
- 1 cup snow peas, sliced
- 1 bunch pak choy or bok choy sliced lengthwise
- 150 g vermicelli noodles
To serve
- 1 lime, cut into wedges
- 1/4 cup fried shallots or roasted peanuts
- 1 cup coriander leaves
- 1 red chilli, deseeded and finely sliced
- 1 cup bean shoots (optional)
Directions
-
Step 1
Heat oil over medium heat in a wok or large saucepan. Fry tofu cubes for 3-4 minutes, turning frequently, until golden. Remove tofu and set aside.
-
Step 2
Add red curry paste and ginger to wok and heat, stirring, for 1 minute or until fragrant.
-
Step 3
Add coconut milk, stock, soy sauce and sugar. Mix well.
-
Step 4
Stir through tofu, snow peas, pak choy and noodles. Simmer for 3-4 minutes until noodles are soft.
-
Step 5
Spoon into serving bowls. Place lime wedges, fried shallots, peanuts, coriander leaves, chilli and bean shoots on a serving plate so that everyone can help themselves.
Hot tip!
*Curry pastes are really handy to kickstart your dinner, but many of them do contain shrimp paste or fish sauce, so remember to check the ingredient list! Brands Five Tastes and Ayam, for example, have a few curry pastes that happen to be vegan, and they’re available at most major supermarkets.
More nut-free dishes
Malaysian Tofu Laksa
Directions
5 mins to prep
15 mins to cook
-
Step 1
Heat oil over medium heat in a wok or large saucepan. Fry tofu cubes for 3-4 minutes, turning frequently, until golden. Remove tofu and set aside.
-
Step 2
Add red curry paste and ginger to wok and heat, stirring, for 1 minute or until fragrant.
-
Step 3
Add coconut milk, stock, soy sauce and sugar. Mix well.
-
Step 4
Stir through tofu, snow peas, pak choy and noodles. Simmer for 3-4 minutes until noodles are soft.
-
Step 5
Spoon into serving bowls. Place lime wedges, fried shallots, peanuts, coriander leaves, chilli and bean shoots on a serving plate so that everyone can help themselves.
Hot tip!
*Curry pastes are really handy to kickstart your dinner, but many of them do contain shrimp paste or fish sauce, so remember to check the ingredient list! Brands Five Tastes and Ayam, for example, have a few curry pastes that happen to be vegan, and they’re available at most major supermarkets.
You will need
Serves 4
- 3 teaspoons sesame oil
- 300 g block firm tofu, cut into 2-3 cm cubes
- 1/4 cup vegan red curry paste*
- 2 teaspoons ginger, grated
- 400 ml light coconut milk
- 3 cups vegetable stock
- 1 teaspoon soy sauce
- 3 teaspoons brown sugar
- 1 cup snow peas, sliced
- 1 bunch pak choy or bok choy sliced lengthwise
- 150 g vermicelli noodles
To serve
- 1 lime, cut into wedges
- 1/4 cup fried shallots or roasted peanuts
- 1 cup coriander leaves
- 1 red chilli, deseeded and finely sliced
- 1 cup bean shoots (optional)