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Tofu and vegetable laksa

Tofu and vegetable laksa

Total Time
40 min
20 min
20 min
Try our version of this warming, fragrant dish that’s bursting with flavour.


Vegetable stock

2 cup(s)

Laksa paste

cup(s), (100g)

Light canned coconut milk

cup(s), (80ml)


1 medium, thinly sliced

Tamari, salt-reduced

2 tsp

Firm tofu

200 g, cut into 2cm cubes

Deep-fried tofu, restaurant style

50 g

Bok choy

1 bunch(es), baby, trimmed and chopped

Lime juice

1 tbs

Dry rice noodles

150 g, stick

Bean sprouts

1 cup(s), trimmed

Fresh red chilli

1 whole, thinly sliced

Fresh coriander

¼ cup(s), leaves


  1. Heat a large saucepan over medium heat. Add the laksa paste and cook, stirring, for 1 minute or until fragrant. Increase heat to high. Add the stock, coconut milk and carrot, and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes. Add the fish sauce, firm tofu, fried tofu and bok choy, and cook for 2 minutes or until the bok choy just wilts. Stir in the lime juice.
  2. Meanwhile, prepare the noodles following packet instructions until just tender. Drain.
  3. Divide the noodles between four serving bowls and top with the tofu mixture. Serve the laksa topped with the bean sprouts, chilli and coriander