Malaysian · Lunch, Dinner

Light tofu laksa

Rice noodles and tofu in a lighter coconut laksa broth with bean sprouts.

Calories

655 kcal

Protein

31 g

Carbs

59 g

Fat

33 g

Prep

12 min

Cook

18 min

Per serving, for one person.

• Pescatarian
• Gluten free
• Dairy free

Contains: soy, shellfish, fish, coconut.

Ingredients

• 160 g Firm tofu
• 50 g Rice noodles
• 150 ml Light coconut milk
• 60 g Bean sprouts
• 70 g Pak choi
• 1¼ tbsp Thai curry paste
• 200 ml Vegetable stock
• ¼ lime Limes
• 6 g Coriander
• ½ tbsp Sunflower oil

Method

1. Brown the tofu in the oil and set aside.
2. Fry the curry paste for a minute until fragrant.
3. Add the stock and coconut milk and simmer 8 minutes.
4. Soak the noodles until tender and divide into the bowl.
5. Add the bok choy to the broth for 2 minutes, then pour over the noodles with the tofu, sprouts, lime and coriander.

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