The vegetable laksa can be served with rice vermicelli noodles or simply as a curry with rice on the side
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 689 |
| Fat | 52g |
| Saturates | 38g |
| Protein | 21g |
| Carbs | 43g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the flour in a flat dish and stir in the salt. Cube the tofu into 2cm squares, then toss in the seasoned flour.
Heat the oil in a large frying pan over a medium heat. Add the tofu and pan-fry for 3-4 minutes on each side or until golden and crispy. Transfer to a plate and set aside.
Place a large heavy-based saucepan over a medium heat. Add the laksa paste, stirring for 3 minutes until fragrant. Stir in the coconut milk and water. Bring to a simmer over a medium heat. Add the broccoli and cook for 2 minutes or until just tender.
Divide the laksa between 4 bowls and top each bowl with the pan-fried tofu, bean sprouts, crispy onions, sliced red chilli and fresh coriander. Serve with lime wedges on the side.
