Laksa with crispy tofu, broccoli, lime, bean sprouts and Thai basil

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Noodles
Couple
1/2 pack
Family
1 pack
Broccoli
Couple
1 small
Family
1 large
Green beans
Couple
1 bag
Family
1 bag
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
Family
2
Thai basil
Couple
All
Family
All
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 flavours — turmeric, ginger and lime leaf and lemongrass.

If you don’t want to fry the tofu, dice it, then roast in a hot oven for 10 minutes until it just starts to brown (no cornflour needed).

^denotes staple item, not supplied by Green Dinner Table.

Instructions

1

Bring a large pot of lightly salted water to boil.

2

Remove the florets from the broccoli and cut into bite-sized pieces. Peel the stalk and thinly slice.

Pinch the tops off the beans and cut in half.

Dice the onion.

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

Cook the broccoli and beans in boiling water for about 30 seconds, or until just cooked.

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

5

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

6

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

7

Cut the tofu into 1 to 2 cm cubes. 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.

Cut the lime into wedges and remove the Thai basil leaves from the stalk.

8

Cook the noodles in boiling water for 6 to 7 minutes, until soft.

Strain, then place in serving bowls.

9

Drop the broccoli and beans into the curry to warm through.

Place the tofu on top of the noodles and pour over with soup and vegetables.

Serve topped with bean sprouts and Thai basil leaves and a few wedges of lime



Join the movement

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.

Pause or cancel your plan at any time.