Malaysian Vegetarian Laksa
with Salt and Pepper Tofu
- Soy
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Wheat
Ingredients
1
Red Onion
1 packet
Ramen Noodles
2
Garlic
1
Zucchini
1
Firm Tofu
(Contains: Soy; May be present: Gluten, Peanuts, Sesame, Wheat.)
1 packet
Ginger Paste
Long Green Chilli
2 packet
Coconut Milk
1
Carrot
1 sachet
Southeast Asian Spice Blend
Cooking Steps
Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Grate the ginger. Thinly slice the carrot (unpeeled) into batons. Thinly slice zucchini into half-moons. Thinly slice the green chilli (if using).
Chop the tofu into 1 cm cubes. Place in a medium bowl with the plain flour and season generously with salt and pepper. Toss to coat. Heat a drizzle of olive oil in a large saucepan or pot over a medium-high heat. Add the tofu and cook, turning, until browned all over, 3-4 minutes. Set aside.
Return the pot or saucepan to a medium high heat with a drizzle of olive oil. Add the onion and cook, stirring, until tender, 3-4 minutes. Add another drizzle of olive oil, the garlic, Southeast Asian spice blend and ginger and cook, stirring, until fragrant, 1-2 minutes. Add the carrot and zucchini and cook, stirring, until starting to soften, 2-3 minutes.
Add the coconut milk, water, soy sauce, brown sugar and fish sauce (if using) and stir to combine. Bring to a boil.
Add the ramen noodles to the pot and cook until soft, 4 minutes.
Divide the Tofu laksa noodles and soup between bowls and top with the salt and pepper tofu. Garnish with the green chilli (if using).
