Malaysian Tofu & Coconut Laksa

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.