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Tofu Laksa

What you need: 

1 regular block of firm tofu, pre-frozen & thawed
2 cloves garlic
2 spring onions
1/2 teaspoon chili paste
1 tablespoon sweet chili sauce
5 tablespoons chopped coriander leaves
2 tablespoons cornstarch
200g rice vermicelli
1 tablespoon oil
1/4 cup vegetarian laksa paste
2 cups vegetable stock
400g can coconut milk
large head of broccoli
1 cup mung bean sprouts

What you do: 

Squeeze your thawed tofu to remove as much water as possible. Put it in a food processor. Finely slice the garlic and spring onions and add them to the tofu. Process until pasty, then scrape mixture into a bowl and stir in the chili paste, chili sauce, coriander leaves and cornstarch. Mix thoroughly with a wooden spoon. Roll tablespoons of the mixture into balls. Put these onto a lightly oiled baking tray and bake for 15-20 minutes.
Soak the vermicelli in hot water for ten minutes or until softened, then drain well and rinse in cold water.
Heat the oil in a large pan over medium heat. Add the laksa paste and cook until aromatic. Add the stock, coconut milk and broccoli florets, reduce the heat and simmer gently until the broccoli is just tender. Stir in the vermicelli and tofu balls.
Divide the soup into serving bowls and serve, sprinkled with mung beans sprouts and coriander leaves.
Variations: Cube and fry the tofu for a super soup in a hurry. Use bigger flat or round noodles instead of vermicelli. Play with flavours in the tofu balls - perhaps ginger or lemongrass or lime. Switch the broccoli for bok choy, zucchini, snow peas or other veggies. Try Vietnamese mint instead of coriander. Add peanuts or cashews.
Source of recipe: I veganised a chicken laksa recipe from a book of 'one-pot meals'. Yay for tofu!

Preparation Time: 
10 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Recipe Category: 


I forgot to mention that you didn't say any temp for the oven for the tofu balls... so I just did 350 - it took about 22 minutes til they were done to my liking.


I pretty much made this my own.... I saw the recipe and wanted to try it tonight, and since I didn't have any Laksa paste I subbed red thai curry paste for it. We LOVED the tofu balls - I made those pretty much exactly as recipe says - except I added ginger and sadly, I didn't have any coriander leaves... but will definitely try that next time. Along with the broccoli I added some carrot slices and peas to the tasty sauce.
Even though I made this pretty much Thai instead of Malaysian, I still think it turned out super tasty. I have never had anything like it. My husband couldn't stop saying how good it was.
I will make this again, it was also surprisingly easy and quicker to make than I thought.


what is laksa paste? and laksa for that matter?

Laksa is a Malaysian soup, which is delicious and not usually vegetarian, (there happens to be a restaurant near me with vegetarian/vegan laksa). Laksa paste has ginger, lemongrass, chiliflakes, garlic etc. but traditionally also shrimp or fish paste. You need to find one without shrimp paste, OR you can make your own by grinding what you have access to - ginger, garlic, lemongrass, coriander root (use seeds/leaves if no root), and red chillies (the spicy Thai variety) - grind into a smooth paste with some oil and use that instead.

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