280g( 1x 10oz pack) of extra firm tofucut into even 4 equal slices
1lime the zest of cut the lime in half and save for the laksa
½tablespoonlight soy sauce
½teaspoonfreshly ground black pepper
Oil for frying
For the laksa
1tablespoonoillight flavoured oil is best
3spring onions (scallions)chopped. I used all the white and some of the green parts.
2cloves ofgarlicput through a garlic press or finely grated
1medium red chilli pepperpith and seeds removed and finely chopped.
1largered bell pepperpith and seeds removed then cut into small chunks.
2heaped tbspThai red curry paste
1 x 400ml(1 x 13.6 oz ) can of coconut milk I use full fat coconut milk
800ml(3 cups) of vegetable stockmade with 1 tablespoon vegan bouillion and 800ml of boiling water
1level tablespoon smooth peanut butter
2nestsof rice noodles I used wide pad Thai rice noodles
1teaspoondark brown sugar
Lime juice from half a lime
salt and black pepper for seasoning
Coriander leaves (cilantro)
For the tofu
Start by pressing to tofu to get rid of excess water.Slice the tofu into 4 even slices. Place the tofu slices on a baking tray double lined with kitchen paper. Place another double layer of kitchen paper on the tofu. Place another baking tray on top of the tofu then place a heavy skillet or 4 cans of beans on top.Leave to drain for 20 to 30 minutes.
Next, cut the tofu into cubes and add to a bowl.Add 1 tablespoon of light soy sauce to the tofu. Toss the tofu in the soy sauce.Once the tofu has absorbed most of the soy sauce add 1 tablespoon of cornflour (cornstarch) and the zest of one lime. Season with salt and pepper.Toss the tofu and set it aside until you are ready to fry it.
To make the laksa
Heat 1 tablespoon of oil in a heavy-based saucepan.Add the chilli, garlic and bell pepper. Cook for a minute then add 2 heaped tablespoons of Thai red chilli paste. Cook for a few minutes until the pasted releases its aromas.
Slowly pour in the coconut milk stirring all the time. Add the vegetable stock and bring to a simmer. Stir in 1 tablespoon of peanut butter and 1 teaspoon of dark brown sugar.Simmer gently for 10 mins. Stirring often.
While the soup is simmering cook the tofu. Heat some oil in a frying pan then add the tofu. Toss often so that the tofu is evenly cooked. I do this in two batches.Keep the tofu warm until you are ready to serve it. If you are serving this with steamed broccoli, steam the broccoli now.
After the laksa has been cooking for 10 mins, add in the noodle nests. Gradually break up the noodles with a wooden spoon as they soften.Cook until soft enough to eat, about 4 mins.Remove from the heat and add the juice from half the lime. Taste and add salt, pepper and more lime juice if you feel it needs it.Serve immediately in big bowls topped with the crispy tofu, steamed broccoli, chopped peanuts, lime wedges and coriander.
Tofu - I use extra firm tofu for this recipe. I recommend pressing the tofu to remove the excess water from it. This can be easily done by double lining a baking tray with kitchen paper. Slice the tofu into four slices then place on top of the paper. Cover the tofu with another layer of paper then place another baking tray over the tofu. Place a heavy pan on the tray and leave for at least 30 minutes.
Noodles - You can use almost any noodles for this, egg noodles, rice sticks, vermicelli and glass noodles all work really well. If you want to keep these vegan go for the rice noodles. I love the thick rice noodles, they add an extra bite to the laksa.
Thai Red Curry Paste - To keep this laksa vegan make sure the paste you buy is vegan. As you are using this for the base of this dish I recommend buying a good quality paste if you can.
CoconutMilk - I prefer full-fat coconut milk for this dish. You can use low-fat coconut milk if you want, you may find that the soup is not as creamy though.
Nutritional Information - is calculated using an online nutrition tool. It is approximate and is based on 3 very generous servings.
Recipe inspiration - this recipe is an adaptation of this recipe here.