Recipe: Tofu Laksa

I’m a big fan of spicy soups and this one is great with a really hearty spicy base and a lot of crunchy tofu and vegetables and noodles to make it extra delicious. You can add anything you like in including meat or seafood but I was in a crispy tofu mood when I was making it.

(You can make this ahead of time by keeping the pan fried tofu separate from the soup until serving so it doesn’t get soggy)

Tofu Laksa

AuthorMabDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

Ingredients
Curry Paste
 8 red chilies, chopped roughly
 12 cashews
 3 stalks of lemongrass, chopped roughly
 1 onion, diced
 1 tbsp each: garlic, ginger
 1 tsp each: coriander and tumeric
Soup Base
 4 tbsp oil
 2 tsp jaggery (or brown sugar)
 200 ml coconut milk
 800 ml water
 salt, pepper
Crispy Tofu
 100 g firm tofu
 2 tsp corn starch
 salt, pepper, oil
Assembly
 300 g egg noodles, cooked
 300 g mixed vegetables (broccoli, mushrooms, snow peas, red pepper, etc.)

Directions
1

Make the curry paste: Blend together the red chillies, cashew with all the other ingredients for the curry paste along with a little water to form a smooth paste.

2

Make the soup: heat the 4 tablespoons of oil in a soup pan along with the curry paste. Fry the curry paste for 15 minutes until the oil starts to separate.

3

Add half the water, salt, sugar, and coconut milk and simmer for about 10 minutes and set aside.

4

Make the crispy tofu: Press the tofu with a towel to extract as much water from it as possible then dice into cubes, coat with corn starch, salt, and pepper.

5

Heat a small amount of oil in a frying pan and place the tofu in one layer. Flip the tofu until all sides are browned and crisp.

6

Place the vegetables in the soup base and heat them through then add the cooked noodles.

7

Serve with the crispy tofu added at the last minute.

Adapted from One Teaspoon of Life

Ingredients

Ingredients
Curry Paste
 8 red chilies, chopped roughly
 12 cashews
 3 stalks of lemongrass, chopped roughly
 1 onion, diced
 1 tbsp each: garlic, ginger
 1 tsp each: coriander and tumeric
Soup Base
 4 tbsp oil
 2 tsp jaggery (or brown sugar)
 200 ml coconut milk
 800 ml water
 salt, pepper
Crispy Tofu
 100 g firm tofu
 2 tsp corn starch
 salt, pepper, oil
Assembly
 300 g egg noodles, cooked
 300 g mixed vegetables (broccoli, mushrooms, snow peas, red pepper, etc.)

Directions

Directions
1

Make the curry paste: Blend together the red chillies, cashew with all the other ingredients for the curry paste along with a little water to form a smooth paste.

2

Make the soup: heat the 4 tablespoons of oil in a soup pan along with the curry paste. Fry the curry paste for 15 minutes until the oil starts to separate.

3

Add half the water, salt, sugar, and coconut milk and simmer for about 10 minutes and set aside.

4

Make the crispy tofu: Press the tofu with a towel to extract as much water from it as possible then dice into cubes, coat with corn starch, salt, and pepper.

5

Heat a small amount of oil in a frying pan and place the tofu in one layer. Flip the tofu until all sides are browned and crisp.

6

Place the vegetables in the soup base and heat them through then add the cooked noodles.

7

Serve with the crispy tofu added at the last minute.

Tofu Laksa

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