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Fragrant Tofu Laksa

Fragrant Tofu Laksa

with Noodles

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

Allergens:SoyaCeleryPeanutEggCereals containing gluten

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Spring Onion

½ unit(s)

Red Chilli

1 unit(s)

Garlic Clove

½ unit(s)


1 unit(s)



1 sachet

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

1 sachet

Vegetable Stock Powder


1 pot(s)

Peanut Butter


20 grams


2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

Not included in your delivery

400 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3130 kJ
Energy (kcal)748 kcal
Fat37.0 g
of which saturates19.0 g
Carbohydrate73 g
of which sugars10.0 g
Protein32 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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!