Tofu and Mushroom Laksa 

Tips and Inspiration

One ingredient sometimes used in laksas are tofu puffs. These little sponges soak up all the delicious sauce and are used in soups and stews by many different cultures throughout Asia for this very reason. In this recipe, the porous tofu soaks up the delicate flavours of the spiced coconut broth. These flavours are complemented by the umami packed mushrooms, crunchy edamame and broccoli, making this one of the most delicious midweek meals.  Ready in just 20 minutes. 

Method

Step one

Heat 1 tbsp. oil in a medium to large saucepan and add your prepped mushrooms and tofu (if not using puffs). Gently sauté until golden and lightly charred. Remove and set aside.

Step two

Cook your noodles separately in boiling water according to pack instructions, drain and pop into the serving bowls.

Step three

Heat the remaining oil in the pan and add the chili from the pack. Add the laksa sauce, tomato puree, coconut milk, stock, and bring to a simmer. Add in the broccoli and tofu puffs (if using). Cook until tender, approx. 3-4 minutes. you can add the cooked mushrooms and firm tofu back to the pan as well to heat through.

Step four

Arrange the tofu, mushrooms and edamame in the bowl on top of the noodles, and ladle over the hot broccoli and laksa. Serve with some chopped peanuts, a wedge of lime and some fresh red chilli for a bit of heat.

Please ensure food is cooked through and piping hot before serving.