Laksa with crispy tofu, broccoli, pak choi, coriander and lime

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Noodles
Couple
1/2 pack
Family
1 pack
Broccoli
Couple
1 small
Family
2 small
Pak choi
Couple
All
Family
All
Onion
Couple
1
Family
2
Laska curry paste
Couple
1 pottle
Family
1 pottle
Coconut cream
Couple
1 pottle
Family
1 tin
Bean Sprouts
Couple
1 bag
Family
1 bag
Tofu
Couple
1 pack
Family
1 double pack
Tomato
Couple
1
Family
2
Lime
Couple
1
Family
2
Coriander
Couple
All
Family
All
Water
Couple
750 ml
Family
1.2 L
Cornflour^
Couple
3 Tbsp
Family
5 Tbsp

Our laksa paste is packed full of fresh flavours — turmeric, ginger, lime leaf and lemongrass.

If you don’t want to fry the tofu, dice it, then roast it in a hot oven for 10 minutes until it starts to brown (no cornflour needed).

^denotes staple item, not supplied by Green Dinner Table.

Instructions

1

Bring a large pot of lightly salted water to boil.

2

Remove the florets from the broccoli and cut into bite-sized pieces. Peel the stalk and thinly slice.

Pick and wash the pak choi.

Dice the onion.

Remove the core and roughly dice the tomato.

3

Open the tofu and pat dry.

4

Cook the broccoli in boiling water for about 30 seconds, or until just cooked.

Keep the water on, remove the broccoli, and allow to cool.

5

In a medium pan, sweat the onion in a little oil for a minute or two, until just starting to brown.

Add the curry paste and cook for another minute, stirring regularly.

Add the tomato and cook for a couple of minutes.

6

Add the water to the curry and bring to a simmer. Next, add the coconut cream and gently simmer. Taste and season with soy sauce (or salt), as needed.

7

Cut the tofu into 1 to 2 cm cubes. Gently toss in cornflour, then fry on high heat in a good splash of oil until crispy.

Transfer to a paper towel and season with salt.

Roughly chop the coriander (stalks and leaves).

Cut the lime into wedges.

8

Cook the noodles in boiling water for 5 – 8 minutes, until soft.

Strain, then place in serving bowls.

Drop the broccoli and pak choi into the soup to warm through.

9

Place the tofu on top of the noodles and pour over with soup and vegetables.

Serve topped with bean sprouts, coriander, squeeze over lime.



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.