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Fragrant Tofu Laksa

Fragrant Tofu Laksa

with Noodles

Recipe Development Team
Recipe Development TeamPublished on August 19, 2020

We love good Fragrant Tofu Laksa and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:
Veggie
Allergens:
Egg
•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

50

Red Thai Style Paste

200

Coconut Milk

280

Firm Tofu

20

Cornflour

1

Garlic Clove**

½

Red Chilli

1

Spring Onion

2

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

½

Lime

1

Peanut Butter

1

Bell Pepper

(May contain traces of: Celery)

1

Vegetable Stock Powder

Not included in your delivery

Water

Nutritional information

Energy (kcal)748 kcal
Energy (kJ)3130 kJ
Fat37 g
of which saturates19 g
Carbohydrate73 g
of which sugars10 g
Protein32 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester
•Chopping Board
•Grater
•Knife
•Medium Saucepan
•Bowl
•Grill Pan

Cooking Instructions and Tips

Get Prepping
1

Fill and boil your kettle. Halve the pepper and discard the core and seeds. Chop into small pieces. Trim the spring onion and thinly slice. Halve the chilli lengthways, deseed then finely chop. Peel and grate the garlic (or use a garlic press). Zest and halve the lime. Drain and cut the tofu into 2cm small chunks.

Laksa Time!
2

Heat a splash of oil in a large saucepan on medium heat. Add the pepper, garlic, chilli and half the spring onion. Stir fry and cook for 2 mins, then add the red curry paste and stir together. Tip: Add less chilli if you don't like spice! Cook for 1 minute, then pour in the coconut milk and mix until combined. Add the vegetable stock powder along with the boiling water from your kettle (see ingredients for amount), bring to a simmer.

Season the Laksa
3

Stir in the peanut butter and a pinch of sugar (if you have some) to your pan. Simmer gently for 10 mins. Taste the laksa and sesaon to taste with salt, pepper and sugar.

Cook the Tofu
4

Meanwhile, pop the cornflour and lime zest in a bowl and season with lots of salt and black pepper. Add the tofu to the bowl. Toss the tofu in the cornflour to evenly coat. Heat a splash of oil in a frying pan on medium-high heat. Once hot, add the tofu cubes. Season with salt and pepper. Fry, turning every couple of minutes until crisp and golden on all sides, 6-8 mins.

Cook the Noodles
5

When the laksa has been cooking for 10 mins, add in the egg noodle nests. Gradually break up with a wooden spoon as they soften. Cook until soft enough to eat, about 4 mins. Tip: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of hot water to get it back to a soupy consistency.

Assemble and Serve
6

Remove from the heat and add half the lime juice. Taste and add salt, pepper and more lime juice if you feel it needs it. Serve immediately in big bowls topped with the crispy tofu, coriander and the remaining spring onion. Enjoy!

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