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Tofu Laksa with Noodles

Tofu Laksa with Noodles

Here is an easy and quick way to prepare a delicious tofu laksa, a vegetarian version of the Malaysian-spiced soup served with noodles.

28 November, 2018
Average: 3 (3 votes)

Type of dish

Dietary Consideration

serves for


total time

0 HR 45 MIN


Vegetable oil
2 tbsp
450 g, roughly chopped
Laksa paste
3 tbsp, vegetarian
Vegetable stock
1 l
Coconut milk
450 ml
Rice noodles
250 g, drained thin
200 g, cubed
Brown sugar
3 tsp
Lime juice
2 tbsp
Bean sprouts
50 g
Chili pepper
2, red, thinly sliced


How to make a tasty tofu laksa with noodles

  • Heat a wok or large deep frying pan until hot.
  • Add half the oil and swirl to coat.
  • Add half the mushrooms and stir-fry for 2-3 minutes until golden.
  • Remove from the pan and repeat with the remaining oil and mushrooms, then remove from the pan.
  • Add the laksa paste to the pan and stir for 1 minute until aromatic and the oil from the paste separates.
  • Add the stock and coconut milk and bring to a boil.
  • Cook gently 5 minutes.
  • Put the noodles into a heatproof bowl and cover with boiling water.
  • Set aside for 3 minutes until almost tender.
  • Drain and keep warm.
  • Add the mushrooms and tofu to the pan, reduce the heat and simmer for 10 minutes until reduced slightly.
  • Mix together the sugar and lime juice and stir into the pan.
  • Divide the noodles between warm serving bowls.
  • Pour over the tofu laksa and garnish with bean sprouts, coriander leaves and sliced chilli.

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