Laksa Lemak with Tofu

Name: Laksa Lemak with Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 400g rice vermicelli; 400ml coconut milk; 600ml vegetable stock; 4 tbsp laksa paste, vegan; 200g tofu puffs, halved; 200g firm tofu, cubed and fried; 100g bean sprouts; 4 kaffir lime leaves; 2 tbsp soy sauce; 1 tbsp sugar; 1 tbsp lime juice; Vietnamese mint and coriander to serve

A rich vegetarian version of Malaysian laksa, simmering tofu puffs and noodles in an aromatic coconut broth.

Total time

35 min

Prep

15 min

Cook

20 min

Difficulty

easy

Cuisine

Asian

vegetarianvegangluten-free

Ingredients

400grice vermicelli

400mlcoconut milk

600mlvegetable stock

4 tbsplaksa paste, vegan

200gtofu puffs, halved

200gfirm tofu, cubed and fried

100gbean sprouts

4kaffir lime leaves

2 tbspsoy sauce

1 tbspsugar

1 tbsplime juice

Vietnamese mint and corianderto serve

Instructions

Fry laksa paste in coconut milk 3 minutes until fragrant.

Add stock, kaffir lime leaves, tofu puffs and fried tofu.

Season with soy sauce, sugar and lime juice.

Simmer 10 minutes.

Soak vermicelli in boiling water until soft, drain.

Divide noodles between bowls.

Ladle soup over, top with bean sprouts and fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

467

Protein

13.6g

Fat

30.1g

Carbs

40.6g

Fiber

4.9g

Sodium

1269mg

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