Vegetarian laksa with tofu

Current rating: 4.5 (8 ratings)
Serves 4
Prep 15
Cook 20
Laksa is perfect if you love slurping up soupy noodles. With plenty of tofu and vegetables as well, a bowl full of this laksa will warm you up quick smart.

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For laksa paste:
  • 1 brown onion, chopped
  • 6 garlic cloves, peeled
  • thumb-sized piece of ginger, peeled
  • ½ bunch of coriander, stems and leaves separated
  • 1 tsp turmeric
  • 1 tbs reduced-salt tomato paste
For laksa:
  • 1 tbs olive oil
  • 1 lemongrass stalk, bruised
  • 400ml tin reduced-fat  coconut milk
  • 500mL reduced-salt vegetable stock
  • 1 tbs salt-reduced soy sauce
  • 1 tbs brown sugar
  • 500g firm tofu, cut into 2cm squares
  • 2 cups snow peas, thinly sliced
  • 150g thick rice noodles
  • 1 lime, cut into wedges

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  1. To make laksa paste, combine onion, garlic, ginger, coriander stems, turmeric and tomato paste in a small food processor. Blitz until smooth.
  2. Heat oil in a wok or large frypan over medium-high heat. Add prepared laksa paste and lemongrass. Cook, stirring, for 2-3 minutes or until fragrant. Add the coconut milk and vegetable stock and stir to combine. Season with soy sauce and brown sugar.
  3. Bring broth to the boil then reduce heat to medium-low heat. Add tofu and simmer for 3-4 minutes or until warmed. Add snow peas for the last minute of cooking.
  4. Meanwhile, bring a medium saucepan of water to the boil. Boil rice noodles for 4-5 minutes or until tender.
  5. Divide noodles between serving bowls. Top with tofu and snow peas. Pour over broth. Finish with coriander leaves and serve with lime wedges.

Nutrition Information