Vegan Laksa with Tofu and Beansprouts
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Ingredients
- 400 g firm tofu, cubed
- 250 g dried rice vermicelli noodles
- 700 ml vegetable stock
- 400 ml tinned coconut milk
- 4 shallots
- 4 dried red chillies
- 1 tsp ground turmeric
- 150 g beansprouts
- 15 g fresh coriander, roughly chopped
Nutrition (per serving)
- Calories
- 609 kcal
- Protein
- 23.4 g
- Carbohydrate
- 61 g
- of which sugars
- 7.2 g
- Fat
- 28.3 g
- of which saturates
- 18.1 g
- Fibre
- 5.2 g
- Salt
- 1.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the rice vermicelli noodles in boiled water for 8 minutes until soft, then drain.
- 2
Blend the shallots, dried red chillies and ground turmeric to a paste and fry in a large pot for 5 minutes until fragrant.
- 3
Pour in the vegetable stock and coconut milk, bring to a simmer and cook for 10 minutes.
- 4
Add the tofu and simmer for 5 minutes to heat through, then stir the beansprouts through for the final minute.
- 5
Divide the noodles between bowls and ladle over the laksa.
- 6
Scatter with the fresh coriander to serve.
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