Fragrant Tofu Laksa
with Bell Pepper and Noodles
- Celery
- Peanut
- Egg
- Cereals containing gluten
- May contain traces of allergens
- Celery
- Nuts
.
Ingredients
1
Bell Pepper
(May contain traces of: Celery)
1
Spring Onion
½
Red Chilli
1
Garlic Clove
½
Lime
280
Firm Tofu
50
Red Thai Style Paste
200
Coconut Milk
10
Vegetable Stock Paste
(Contains: Celery)
30
Peanut Butter
(Contains: Peanut May contain traces of: Nuts)
20
Cornflour
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
Not included in your delivery
450
Water
Utensils
Instructions
Fill and boil your kettle. Halve the pepper and discard the core and seeds. Chop into small pieces. Trim and thinly slice the spring onion. 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 Thai 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 paste 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 season 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 and the remaining spring onion. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the fragrant, tasty laksa sauce, though some found it needed more depth or spice.
- Ease of prep: Crispy tofu coating can be tricky; some suggest marinating first for better flavour absorption.
- Suggestions: Consider adding extra vegetables like mushrooms, broccoli, or pak choi for more variety and nutrients.
- Next-day meals: The dish keeps well, but add extra water when reheating as noodles absorb the liquid.
- Texture: For a soupier consistency, use less noodles or add more water during cooking.
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