Indonesian Style Tofu and Veg Noodle Laksa
with Coriander and Lime
Fragrant and spicy, laksa is a noodle soup known for its rich coconut milk broth. This vibrant soup contains thick udon noodles with toppings including spiced tofu and veg, making it a fresh and flavourful meal.
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.
Ingredients
280 grams
Firm Tofu
(Contains: Soya)
1 sachet(s)
Indonesian Style Spice Mix
1 unit(s)
Lime
80 grams
Green Beans
1 bunch(es)
Coriander
1 unit(s)
Carrot
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
45 grams
Thai Green Style Paste
180 milliliter(s)
Coconut Milk
20 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
Not included in your delivery
1 tbsp
Plain Flour
1 tsp
Sugar
200 milliliter(s)
Water for the Soup
1 tbsp
Honey
Utensils
Cooking Instructions and Tips
Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
In a medium bowl, mix together the flour (see pantry for amount) and half the Indonesian style spice mix.
Add the tofu to the bowl and toss to coat in the flour and spice.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, fry the tofu until slightly crispy, 10-12 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.
Once fried, transfer to a bowl and cover with a lid or foil to keep warm. Set aside for now.
While the tofu fries, boil a full kettle.
Cut the lime into wedges. Trim the green beans, then cut into thirds. Roughly chop the coriander (stalks and all).
Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about ½ cm thick.
Pour the boiled water into a medium saucepan with ½ tsp salt and bring to a boil. Add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Once the tofu has been set aside, return the (now empty) frying pan to a high heat with a drizzle of oil.
When hot, add the carrot and green beans to the pan. Season with salt and pepper and fry, stirring occasionally, until softened, 5-6 mins.
Stir in the remaining Indonesian style spice mix and Thai green style paste. Fry until fragrant, 1 min.
Stir the coconut milk, soy sauce, sugar and water for the soup (see pantry for amount) into the pan. Bring to the boil, then reduce the heat and simmer, 3-4 mins.
Stir the cooked noodles and half the chopped coriander into the sauce and add a good squeeze of lime juice. Taste and season with more salt, pepper and lime juice if needed.
Drizzle the honey (see pantry for amount) and a good squeeze of lime juice over the tofu and toss. Season with salt and pepper.
Share the noodle laksa soup between your serving bowls.
Top with the honey-lime spiced tofu.
Sprinkle over the remaining coriander to finish.
