Ingredients
- Spinneysfood All-Purpose Flour 50g
- Spinneysfood Fine Sea Salt ½ tsp
- Firm tofu 250g
- Spinneysfood Pure Sunflower Oil 1 tbsp
- Bottled laksa paste 185g
- Coconut milk 2 x 400ml tins
- Spinneysfood Bottled Drinking Water 375ml
- Spinneysfood Tenderstem Broccoli 500g
- Bean sprouts 120g
- Waitrose Cooks’ Ingredients Crispy Fried Onions 20g
- Red chilli 1
- Spinneysfood Fresh Coriander A handful
- Lime 1
Nutrition (Per serving)
- 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."
Vegetable laksa with tofu
Asian 15 Mins Prep · 20 Mins Cook
- Place 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.