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Tofu and baby pak choy laksa
Tofu and baby pak choy laksa
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Whip up a comforting tofu and pak choy laksa in just 20 minutes!
Ingredients:
  • 150g rice stick noodles
  • 9.20 gm peanut oil
  • 220g jar laksa paste
  • 400ml can coconut milk
  • 500ml vegetable stock
  • 12.20 gm fish sauce
  • 8.00 gm brown sugar
  • 1 bunch baby pak choy, cut lengthways into wedges
  • 200g snow peas, trimmed, thinly sliced lengthways
  • 300g pkt firm tofu, cut into 2cm pieces
  • 55g bean sprout
  • 125.00 ml coriander leaves
  • Lime wedges, to serve
Instructions:
  • Place noodles in a large heatproof bowl and cover with boiling water. Let it sit for 5 minutes to soften, then drain well. Serve in individual bowls.
  • Heat oil in a large saucepan over high heat. Stir in the laksa paste for 1 minute until fragrant. Pour in the coconut milk and stock, bring to a simmer. Add fish sauce and sugar, adjust seasoning if needed. Toss in pak choy and snow peas, cook for 1 minute until tender-crisp. Enjoy!
  • Spoon the tofu and laksa mixture over the noodles in each bowl. Garnish with bean sprouts and coriander, and serve with lime wedges.

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