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Fragrant Tofu Laksa

Fragrant Tofu Laksa

with Egg Noodles and Spring Onion

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Our Fragrant Tofu Laksa is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:VeggieSpicy
Allergens:EggCereals containing glutenSoyaCeleryPeanutSesame

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

1 unit(s)

Green Pepper

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

½ unit(s)

Lime

280 grams

Tofu

(ContainsSoya)

50 grams

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(ContainsCelery)

1 sachet

Peanut Butter

(ContainsPeanut)

20 grams

Cornflour

1 sachet

Thai Style Spice Blend

(ContainsSesame)

Not included in your delivery

300 milliliter(s)

Boiling Water

½ tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3362 kJ
Energy (kcal)804 kcal
Fat41.0 g
of which saturates20.0 g
Carbohydrate74 g
of which sugars9.0 g
Protein34 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Colander
Kettle
Garlic Press
Kitchen Paper
Cutting board
Knife
Zester
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of water to the boil with 1/4 tsp salt. When boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a colander and set the pan aside. TIP: Run the noodles under cold water to stop them sticking together. Fill your kettle and pop it on to boil for the laksa.

2

While the noodles cook, halve the pepper and discard the core and seeds. Chop into small pieces. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Zest and halve the lime. Drain and cut the tofu into 2cm cubes. Pat dry with kitchen paper.

3

Once the noodles are drained, pop the (now empty) saucepan back on medium-high heat with a drizzle of oil. Add the pepper, garlic and half the spring onion. Stir-fry for 2-3 mins, then add the red Thai style paste. Stir-fry for 1 more min, then stir in the coconut milk.

4

Add the boiling water from your kettle (see ingredients for amount) and the vegetable stock paste to the pan, then bring to a simmer. Stir in the peanut butter and sugar (see ingredients for amount). Simmer until thickened, 8-10 mins.

5

While the laksa simmers, pop the cornflour, lime zest and Thai style spice blend in a bowl. Season with lots of salt and black pepper. Add the tofu to the bowl and toss in the cornflour mix until evenly coated. Heat a drizzle of oil in a large frying pan on high heat. Once hot, fry the tofu cubes until slightly crispy, 8-10 mins. Turn frequently to ensure they brown evenly, then remove from the heat.

6

When the laksa has thickened, stir in the cooked noodles and heat through, 1 min. Remove from the heat and add half the lime juice. Taste and add more salt, pepper, lime juice or sugar if needed. Serve immediately in big bowls topped with the crispy tofu and remaining spring onion. Cut any remaining lime into wedges for squeezing over. Enjoy!