Thai Tofu Laksa with Rice

Course Lunch/Dinners
Servings 2 person
Calories 748 kcal


  • 1 Red Bell Pepper
  • 1 Spring Onion
  • 1/2 Red Chilli
  • 1 clove Garlic Clove
  • 1/2 Lime
  • 400g block Tofu (use Tofoo)
  • 1 Sachet of Thai Red Curry Paste
  • 200 ml Coconut Milk
  • 1 sachet Vegetable Stock Powder
  • 400 ml Boiling Water for the Laksa
  • 1 tbsp Peanut Butter
  • 20 g Cornflour
  • 4 nests Egg Noodles


Get Prepping

  • Fill and boil your kettle
  • Halve the pepper and discard the core and seeds. Chop into small pieces
  • Trim the spring onion and thinly slice
  • Halve the chilli lengthways, deseed then finely chop
  • Peel and grate the garlic (or use a garlic press)
  • Zest and halve the lime. Drain and cut the tofu into 2 cm small chunks

Laksa Time!

  • Heat a splash of oil in large saucepan on medium heat
  • Add the pepper, garlic, chilli, and half the spring onion
  • Stir fry and cook for 2 mins, then add the red curry paste and stir together (TIP: Add less chilli, if you don't like spice!)
  • Cook for one minute, then pour in the coconut milk and mix until combined
  • Add the vegetable stock powder along with the boiling water from your kettle (see ingredients for amount), bring to a simmer

Season the Laksa

  • Stir in the peanut butter and a pinch of sugar (if you have some) to your pan
  • Simmer gently for 10 mins. Taste the laksa and season to taste with salt, pepper and sugar.

Cook the Tofu

  • Meanwhile, pop the cornflour and lime zest in a bowl and season with lots of salt and black pepper
  • Add the tofu to the bowl. Toss the tofu in the cornflour to evenly coat
  • Heat a slash of oil in a frying fan on medium-high heat
  • Once hot, add the tofu cubes. Season with salt and pepper
  • Fry, turning every couple of minutes until crisp and golden on all sides, 6-8 mins

Cook the Noodles

  • When the laksa has been cooking for 10 mins, add in the egg noodle nests.
  • Gradually break up with a wooden spoon as they soften
  • Cook until soft enough to eat, about 4 mins
  • TIP: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of hot water to get it back to a soupy consitency

Assemble and Serve

  • Remove from the heat and add half the lime juice.
  • Taste and add salt, pepper and more lime juice if you feel it needs it
  • Serve immediately in big bowls topped with the crispy tofu, coriander and the remaining spring onion


Nutrition per serving
(Nutrition for uncooked ingredients based on 2 person recipe)
  • Energy: 748 kcal
  • Fat: 37 g
  • Sat. fat: 19 g
  • Sugars: 10 g
  • Protein: 32g
  • Salt: 4.32 g
Keyword For all Plant Based Diets

Lisa Barwise

Author Lisa Barwise

Hi, I'm Lisa. I consider myself a Wellness Alchemist, the catalyst in the transformation of Strong Women around the world. Strong of mind, body and character.

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