Our speedy tofu laksa uses store-bought laksa paste, which often includes shrimp paste, so we’ve included the recipe to make your own vegetarian laksa paste. Laksa paste can be made 2 days ahead, and kept tightly covered in the refrigerator.
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Ingredients
Method
Vegetable laksa with fried tofu
1.Place noodles in a medium heatproof bowl; cover with boiling water. Stand for 1½ minutes or until almost tender; drain.
2.Meanwhile, cook laksa paste in a large heavy-based saucepan over medium heat, stirring, for 3 minutes or until fragrant. Stir in coconut milk and 1½ cups (375ml) water; bring to a simmer over medium heat.
3.Add tofu puffs to laksa mixture with gai lan. Simmer, stirring occasionally, for 2 minutes until gai lan is just tender.
4.Divide noodles and laksa mixture among bowls. Scatter with sprouts, fried shallots, chilli and coriander. Serve with lime wedges.
Vegetarian laksa paste
5.Blend or process ingredients until mixture forms a paste.
Supermarket laksa pastes are generally mild; if you prefer a spicier laksa, you may want to add extra chilli or a couple of tablespoons of chilli sauce, such as sriracha. Laksa pastes from Asian grocers that look drier and thicker are generally much hotter; use only ½ cup paste or an amount that suits your heat-tolerance level.
Laksa paste can be made 2 days ahead; keep tightly covered in the refrigerator. Soup is not suitable to freeze.
Note
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