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Easy prep
Spicy
Dairy Free

Tofu Laksa with Fresh Wonton Noodles

Broccoli & Baby Peppers

Cooking time

25 minutes

Servings

2/4

Calories

810 /serving

Laksa is a spicy coconut noodle soup hailing from Malaysia and Indonesia. This easy-to-prepare version features fresh wonton noodles and golden pieces of crispy tofu. They’re all incorporated into a divine broth of coconut milk, garlic, ginger and fresh veggies. A deliciously spicy red curry paste and a squeeze of lime juice impart even more great flavour to the soup. Garnish with a few leaves of cilantro and this meal is ready to enjoy—from the shores of the Indian ocean straight into your bowl!

We will send you:

  • 1 Bunch of cilantro
  • 15ml Minced garlic
  • 200g Broccoli florets
  • 1 Lime
  • 15ml Ginger paste
  • 140g Multicoloured baby peppers
  • 165ml Coconut milk
  • 225g Tofu
  • 9g Cornstarch
  • 18g Red curry paste
  • 225g Fresh wonton noodles

  • Contains: Egg, Gluten, Soy, Wheat

    You will need:

    2 Medium pots
    Zester
    Strainer
    Oil
    Salt & pepper
    Total Fat
    43 g
    Saturated Fat
    15 g
    Sodium
    750 mg
    Total Carbs
    84 g
    Sugars
    7 g
    Protein
    26 g
    Fibres
    9 g
    Preparation
    a picture
    Cook the tofu
    In a medium pot, heat a drizzle of oil on medium-high. Pat the tofu dry with a paper towel and cut into large cubes. Toss the tofu with the cornstarch and season with S&P to taste. Add the coated tofu cubes to the pan and cook, 1 to 2 minutes per side, until browned and crispy. Transfer to a plate and set aside in a warm spot. Wipe out and reserve the pot.
    a picture
    Mise en place
    While the tofu cooks, bring a second medium pot of salted water to a boil. Zest and cut the lime into wedges. Halve the peppers lengthwise. Roughly chop the cilantro leaves and stems.
    a picture
    Start the laksa
    In the reserved pot, heat a drizzle of oil on medium-high. Add the garlic, ginger, lime zest and as much of the curry paste as you’d like (use ½ for medium spicy). Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the broccoli, peppers, coconut milk (shake before adding) and 3 cups of water (double for 4 portions). Bring to a boil; reduce to a simmer and cook, stirring occasionally, 5 to 7 minutes, until the vegetables are fork tender and the laksa has thickened; season with S&P to taste.
    a picture
    Cook the noodles
    While the laksa cooks, add the noodles to the pot of boiling water. Cook, 2 to 3 minutes, until just al dente (still slightly firm to the bite). Thoroughly drain the noodles; drizzle with oil and set aside in a warm spot.
    a picture
    Finish & serve
    To the pot of laksa, add juice from ½ the lime wedges and ½ the cilantro; stir to combine. Divide the cooked noodles between your plates and ladle the finished laksa over the noodles. Top with the crispy tofu. Garnish with the remaining lime wedges and cilantro. Bon appétit!