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Tofu, coconut and vegetable laksa recipe
Tofu, coconut and vegetable laksa recipe
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Prep Time:
Cook Time:
25 minutes
Total Time:
25 minutes
Quick and tasty vegetarian laksa made with store-bought laksa base. Topped with tofu and veggies in spicy coconut soup.
Ingredients:
  • 25g shredded coconut
  • 200g firm tofu, drained, cut into 2cm pieces
  • 150g laksa paste
  • 400ml can light coconut milk
  • 3 makrut lime leaves
  • 375ml water
  • 300g gold sweet potato, peeled, halved lengthways, cut into 1cm-thick slices
  • 1 red capsicum, seeded, chopped
  • 200g broccoli, cut into florets
  • 440g pkt rice noodles
  • 1 bunch baby bok choy, chopped
  • 82.50 ml coriander leaves
Instructions:
  • Begin by toasting coconut in a large saucepan over medium heat for about 1 minute. Once toasted, transfer the coconut to a bowl and set aside. Next, spray the same pan with olive oil spray and cook the tofu, turning occasionally, until golden brown, which should take about 2 minutes. Transfer the golden tofu to a plate.
  • Sizzle the aromatic laksa paste in the pan, then pour in coconut milk, lime leaves, and 1 1/2 cups (375ml) water. Let it gently simmer. Toss in sweet potato and cook covered for 5 minutes. Finally, add capsicum and broccoli and cook for an additional 2 minutes uncovered. Enjoy!
  • Add the noodles to the pan and cook until tender along with the vegetables. Then, add the bok choy and cook until wilted. Season to taste.
  • Transfer the noodles and vegetables to serving bowls using tongs. Top with tofu and pour over the laksa soup. Garnish with toasted coconut and coriander before serving.

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