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Tofu Laksa
Quick, fragrant and bursting with flavour, this tofu laksa soup is absolutely incredible!
Ingredients
Ingredients
- firm tofu, drained + cut into cubes
- cornflour, (cornstarch in the US)
- vegetable oil
- shallots, peeled + roughly chopped
- fresh ginger, peeled + roughly chopped
- garlic cloves, peeled
- red chillis, tops removed + chopped
- lemongrass stalks, hard skins removed
- ground turmeric
- fresh coriander, plus extra to top
- limes
- vegetable stock
- tin of full-fat coconut milk
- rice noodles
- salt
- pak choi, quartered
- courgettes, peeled into ribbons
- carrots, peeled into ribbons
Method
- 1
First, coat the tofu cubes in the cornflour. Then add a little oil to a wok on a medium heat. Add the coated tofu cubes and fry for 10 minutes until crispy then set aside in a bowl.
- 2
Whilst the tofu is frying, prepare the curry paste by adding the shallots, ginger, garlic, red chilli, lemongrass, turmeric, coriander and juice from ½ a lime to a food processor and process until a paste forms.
- 3
Add a generous splash of vegetable oil to the empty wok then fry the curry paste on a medium heat for 2 minutes.
- 4
Next pour in the vegetable stock and coconut milk, then stir through. Then add the rice noodles and simmer for 3-4 minutes and add salt to taste.
- 5
Finally add the pak choi, courgette ribbons and carrot ribbons and simmer for 2-3 minutes until the veggies have softened. Meanwhile, cut the remaining lime into wedges.
- 6
To serve, divide the laksa between 4 bowls and serve alongside a little extra fresh coriander, the crispy tofu and a wedge of fresh lime.
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Community reviews
Rated 4 out of 5 from 1 review
- Louise
“Super tasty and going to become a regular meal choice. One issue is that the noodles did become a little over cooked and absorbed a lot of the sauce. In future we plan to add them a little later. Also, it definitely takes longer to cook than 17 minutes.”