Fragrant Tofu Laksa
with Egg Noodles and Spring Onion
Our Fragrant Tofu Laksa is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1
Bell Pepper
(May contain Celery)
1
Spring Onion
1
Garlic Clove
½
Lime
280
Firm Tofu
(Contains Soya)
50
Red Thai Style Paste
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
1
Peanut Butter
(Contains Peanut May contain Nuts)
20
Cornflour
1
Thai Style Spice Blend
(Contains Sesame)
Not included in your delivery
300
Boiling Water
½
Sugar
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles. When boiling, add the noodles and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a sieve and set the pan aside. TIP: Run the noodles under cold water to stop them sticking together. Fill your kettle and pop it on to boil for the laksa.
While the noodles cook, halve the pepper and discard the core and seeds. Chop into small pieces. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Zest and halve the lime. Drain and cut the tofu into 2cm cubes. Pat dry with kitchen paper.
Once the noodles are drained, pop the (now empty) saucepan back on medium-high heat with a drizzle of oil. Add the pepper, garlic and half the spring onion. Stir-fry for 2-3 mins, then add the red Thai style paste. Stir-fry for 1 more min, then stir in the coconut milk.
Add the boiling water from your kettle (see ingredients for amount) and the vegetable stock paste to the pan, then bring to a simmer. Stir in the peanut butter and sugar (see ingredients for amount). Simmer until thickened, 8-10 mins.
While the laksa simmers, pop the cornflour, lime zest and Thai style spice blend in a bowl. Season with lots of salt and black pepper. Add the tofu to the bowl and toss with the cornflour until evenly coated. Heat a drizzle of oil in a large frying pan on high heat. Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure they brown evenly, then remove from the heat.
When the laksa has thickened, stir in the cooked noodles and heat through, 1 min. Remove from the heat and add half the lime juice. Taste and add more salt, pepper, lime juice or sugar if needed. Serve immediately in big bowls topped with the crispy tofu and remaining spring onion. Cut any remaining lime into wedges and serve alongside. Enjoy!
