Tofu and vegetable laksa
10
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Try our version of this warming, fragrant dish that’s bursting with flavour.
Ingredients
Vegetable stock
2 cup(s)
Laksa paste
⅓ cup(s), (100g)
Light canned coconut milk
⅓ cup(s), (80ml)
Carrot(s)
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
Instructions
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
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