Malaysian Tofu & Coconut Laksa
Make a date with this Malaysian Coconut & Tofu Laksa. You’ll fall head over heels for this irresistibly creamy, spicy, veg-packed dish. Made with pre-prepped Cauldron Tofu Pieces, it’s ready in just ten minutes.
Made with our ‘Naked’ Tofu Pieces
Ingredients:
160g Cauldron Tofu Pieces
10g pre-made laksa paste
100ml reduced-fat coconut milk
250ml water
150g cooked rice noodles
50g bean sprouts
100g red bell pepper, thinly sliced
100g red cabbage, finely shredded
Lime wedges & coriander, to serve
Method:
1. Cook the Cauldron Tofu Pieces in a saucepan over medium heat for around 2-3 minutes until lightly golden.
2. Sauté the laksa paste for 1 minute until fragrant.
3. Stir in the coconut milk and water. Bring to a gentle simmer.
4. Add the red pepper, bean sprouts and red cabbage.
5. Divide the cooked rice noodles between two bowls & ladle the hot broth and tofu over the noodles.
7. Serve with lime wedges and coriander for a zesty finish.
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
