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Simple Tofu & Vegetable Laksa

This recipe is a vegetarian twist on the traditional spicy Malaysian noodle soup. It can easily be customized to suit what’s in your fridge / pantry
Difficulty Level: Easy
Serves: 4


Vegetable oil
1 brown onion, peeled and diced
3 cloves of garlic, peeled and diced
1 2cm piece of ginger, peeled and diced
2 birdseye chilli, diced
½ cup of good quality laksa paste
400g can of coconut milk
1 tablespoon of soy sauce
3 cups of vegetable stock
2 cups of chopped green vegetables (e.g. broccoli, snow peas, green beans, Asian greens or spinach)
3 carrots, peeled and sliced
200g classic tofu, chopped into cubes
100g vermicelli noodles
100g bean sprouts
Chilli sauce (to serve)
Chopped coriander (to serve)
Lime wedges (to serve)


    1. Coat a large wok with vegetable oil and heat on medium-high. Fry the onion, garlic, ginger and chilli for 5mins, or until fragrant. Stir in the laksa paste and cook for a further 2mins
    2. Pour in the coconut milk, soy sauce and vegetable stock and bring the mixture to a simmer
    3. Add in the veggies and tofu, and cook for 15mins, or until the veggies are cooked through
    4. In the meantime, prepare the vermicelli noodles. Place the noodles in a bowl and pour over boiling water. Let the noodles sit submerged in the water for 5mins, or until softened, and then drain and set aside
    5. To serve, divide the noodles between 4 bowls and ladle the soup over the noodles. Top with bean sprouts, chilli sauce, chopped coriander and lime wedges