Cook time: 35 minutes
couple, family
Our laksa paste is packed full of fresh flavours — turmeric, ginger, lime leaf and lemongrass.
If you don’t want to fry the tofu, dice it, then roast it in a hot oven for 10 minutes until it starts to brown (no cornflour needed).
*Coriander is a shared ingredient, if you’re on the 3-night plan use half, on the 4 or 5-night plan use a third.
^denotes staple item, not supplied by Green Dinner Table.
Bring a large pot of lightly salted water to boil.
Remove the florets from the broccoli and cut into bite-sized pieces. Peel the stalk and thinly slice.
Starting at the stalk thinly slice the collard greens getting wider cuts as you get towards the leaf.
Dice the onion.
Remove the core and roughly dice the tomato.
Open the tofu and pat dry.
Cook the broccoli in boiling water for about 30 seconds, or until just cooked.
Keep the water on, remove the broccoli, and allow to cool.
In a medium pan, sweat the onion in a little oil for a minute or two, until just starting to brown.
Add the curry paste and cook for another minute, stirring regularly.
Add the tomato and cook for a couple of minutes.
Add the water to the curry and bring to a simmer. Next, add the coconut cream and collard greens and gently simmer. Taste and season with soy sauce (or salt), as needed.
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.
Roughly chop the coriander (stalks and leaves).
Cut the lime into wedges.
Remove the Thai basil leaves from the stalk, discard the stalk.
Cook the noodles in boiling water for 5 – 8 minutes, until soft.
Drop the broccoli into the curry to warm through.
Strain, then place in serving bowls.
Place the tofu on top of the noodles and pour over with soup and vegetables.
Serve topped with bean sprouts, coriander, squeeze over lime.
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.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!