Laksa with crispy tofu, broccoli, lime, bean sprouts and coriander

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Noodles
Couple
150g
Family
225g
Broccoli
Couple
1
Family
1 large
Onion
Couple
1
Family
2
Laska curry paste
Couple
1 pottle
Family
1 pottle
Coconut cream
Couple
1 pottle
Family
1 can
Bean sprouts
Couple
1 bag
Family
1 bag
Tofu
Couple
1 packet
Family
2 packets
Lime
Couple
1/2
Family
1
Coriander*
Couple
Half
Family
Half
Water
Couple
800 ml
Family
1.2 L
Cornflour^
Couple
3 Tbsp
Family
4 1/2 Tbsp

Our laksa paste is packed full of fresh flavour. We picked the lime leaves ourselves last week so they’re super fresh.

*Coriander is a shared ingredient. Use half for each dish.

^denotes pantry item.

Instructions

1

Bring a large pot of lightly salted water to boil.

2

Keeping the broccoli whole, peel the stalk, then cut the florets off through the stalk, creating long pieces.

3


Place the tofu on a paper towel (or a tea towel) and press between two plates putting 2 to 3 kilograms of weight on top.

4

Dice the onion.

 

5

Cook the broccoli in boiling water for about a minute, or until just cooked.

Keep the water on, remove the broccoli, and cool under cold running water.

6

In a medium pan, sweat the onion in a little oil for 2 to 3 minutes, until just starting to brown. Add the curry paste and cook for another minute, stirring regularly.

 

7

Add the water and bring to a simmer. Next, add the coconut cream and gently simmer. Taste and season with salt, as needed.

8

Cut the tofu into 1 cm long strips. Gently toss in cornflour, then fry on high heat in a good splash of oil until crispy.

Transfer to a paper towel and season with salt.

9

Roughly chop the coriander.

10

Cook the noodles for 6-7 minutes, until soft.

Strain, then place in serving bowls.

11

Drop the broccoli into the curry to warm through.

Place the tofu and broccoli on top of the noodles and pour over with soup. To serve, top with bean sprouts, coriander and a squeeze of lime juice.



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Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

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