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Laksa Lemak with Tofu
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
1
Fry laksa paste in coconut milk 3 minutes until fragrant.
2
Add stock, kaffir lime leaves, tofu puffs and fried tofu.
3
Season with soy sauce, sugar and lime juice.
4
Simmer 10 minutes.
5
Soak vermicelli in boiling water until soft, drain.
6
Divide noodles between bowls.
7
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
Reviews
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