Tofu Laksa

Name: Tofu Laksa
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: asian

James Wythe

This is a super easy laksa, bursting with flavour, loaded with colourful veggies and aromatic spices. Use as little or as much fresh chilli as you like to suit your palate.

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Ingredients

shallot 2 (chopped)
bell pepper 2 (chopped)
laksa paste 120 g
firm tofu 560 g (cubed)
coconut milk 2
vegetable stock cube 400 ml
pak choi 2 (chopped)
rice noodles 200 g
lime 2
fresh coriander to garnish
mixed chillies to garnish (chopped)
beansprouts 100 g

Method

Chop the shallot, bell peppers, pak choi. Drain and dice the tofu into small cubes.
Heat a large pan on a medium heat and add a glug of oil with the shallot and pepper. After a few minutes add the laksa paste and combine.
Simmer for a minute then add the tofu. Mix well to ensure the tofu is completely covered in the laksa paste, Make up the vegetable stock cube with 100ml boiling water per serving.
Stir in the coconut milk, vegetable stock, beansprouts, pak choi and rice noodles. Cook for 6-8 minutes until the rice noodles are cooked.
Juice half the lime and cut the rest into wedges. Finely chop the fresh chilli - use as much or as little as you like. Season to taste with the lime juice then serve with the remaining lime wedges, chilli and coriander leaves.

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