Thai Tofu Laksa with Rice
Ingredients
- 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
Instructions
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
Notes
Nutrition per serving
(Nutrition for uncooked ingredients based on 2 person recipe)
(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