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

Cook time: 35 minutes

couple, family

Ingredients

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

Our laksa paste is packed full of flavour, we picked the lime leaves Friday morning, super fresh.

^denotes pantry item

Instructions

1

Bring a large pot of slightly salted water to boil.

2

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

3

Place the tofu on paper towel (or a tea towel) and press between two plates putting 5 kg of weight on top.

4

Dice the onion.

Dice the tomato into rough 1 cm cubes.

5

Cook the broccoli in boiling water for about a minute, or until just cooked. Keep the water on, but remove the broccoli and cool under running cold 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.

Add the chopped tomato and continue cooking until the tomatoes are cooked right down, about two minutes.

7

Add the water and bring to a simmer. Add the coconut cream and gently simmer. Taste and season with salted, 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 60 to 90 seconds, until soft. Strain, then place in serving bowls.

11

Drop the broccoli into the curry to warm through. Place 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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