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Tofu and Mushroom Laksa

One of the most authentic and traditional ingredients used in laksas are tofu puffs. These little sponges soak up all the delicious sauce, and are used by many different cultures throughout Asia in soups and stews for this very reason. In this recipe, the porous tofu releases the delicate flavours of the spiced coconut broth, complemented by the umami packed mushrooms, and crunchy edamame and broccoli making this one of the most delicious midweek meals which cooks in just 20 minutes.
  • 2serves
  • 10mins prep
  • 10mins cook
One of the most authentic and traditional ingredients used in laksas are tofu puffs. These little sponges soak up all the delicious sauce, and are used by many different cultures throughout Asia in soups and stews for this very reason. In this recipe, the porous tofu releases the delicate flavours of the spiced coconut broth, complemented by the umami packed mushrooms, and crunchy edamame and broccoli making this one of the most delicious midweek meals which cooks in just 20 minutes.
Made with
Malaysian Laksa Curry

Malaysian Laksa Curry

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Ingredients

  • 1 pack of The Spice Tailor Malaysian Laksa Curry
  • 10 tofu puffs or 200g firm tofu (tofu puffs can be found in all Chinese supermarkets)
  • 2 large king oyster mushrooms, pulled apart into long strips (or any other mushrooms)
  • 100g tenderstem broccoli, sliced in half lengthways
  • 1 tsp. tomato puree
  • 1 ½ - 2 tbsp. oil
  • 125-140ml vegetable stock
  • 80g edamame beans, defrosted or fresh
  • 80g wide rice noodles, cooked as per packet instructions

Optional: 1 – 2 tbsp. chopped peanuts, fresh coriander, lime wedge, finely sliced spring onions, fresh red chilli sliced

Method

  1. Heat 1 tbsp. oil in a medium to large saucepan and add your prepped mushrooms and tofu (if not using puffs). Gently saute until golden and lightly charred. Remove and set aside.
  2. Cook your noodles separately in boiling water according to pack instructions, drain and pop into the serving bowls.
  3. 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.
  4. 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.

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