Laksa (Vegan)
Ingredients:
- 8 oz rice vermicelli noodles
- 3 tbsp laksa paste
- 1 (14 oz) can coconut milk
- 2 cups vegetable broth
- 14 oz firm tofu, cubed and pan-fried
- 1 cup bean sprouts
- 1/2 cup snow peas
- 2 tbsp neutral oil
- 1 tbsp soy sauce
- Lime wedges and fresh cilantro, for serving
Features:
Refined Sugar-Free
Nut-Free
Nutrition:
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Fry the laksa paste in oil until it's fully fragrant, about 2-3 minutes, before adding any liquid — this blooms the spices and is what gives the broth its depth instead of tasting flat.
Instructions:
- Cook the Noodles: Cook the rice vermicelli according to package instructions, drain, and set aside.
- Fry the Paste: Heat the oil in a pot and fry the laksa paste for 2-3 minutes, until fragrant.
- Build the Broth: Add the coconut milk and vegetable broth, bringing to a simmer.
- Add the Peas: Add the snow peas and soy sauce, and simmer for 5 minutes.
- Assemble: Divide the noodles among bowls and ladle the hot broth over top.
- Top: Top with pan-fried tofu, bean sprouts, and fresh cilantro.
- Serve: Serve with lime wedges.
Notes: Press the tofu firmly before using — excess moisture keeps it from browning or absorbing marinade properly. Reserve a bit of pasta cooking water before draining — it helps loosen and bind the sauce. Keep the oil at a steady temperature — too low makes food greasy, too high burns the outside before the inside cooks.
Tips: Cook the pasta just to al dente since it will continue to soften as it mixes with the hot sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Extra-firm tofu can be swapped for firm tofu (press longer) or tempeh for a firmer, nuttier bite.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The rice vermicelli noodles adds a neutral, hearty base that soaks up the surrounding flavors. The canned coconut milk adds richness and a creamy body without any dairy. The firm tofu provides protein and soaks up the surrounding flavors. The bean sprouts adds protein and a creamy texture that bulks up the dish.
Laksa (Vegan)
Ingredients:
- 8 oz rice vermicelli noodles
- 3 tbsp laksa paste
- 1 (14 oz) can coconut milk
- 2 cups vegetable broth
- 14 oz firm tofu, cubed and pan-fried
- 1 cup bean sprouts
- 1/2 cup snow peas
- 2 tbsp neutral oil
- 1 tbsp soy sauce
- Lime wedges and fresh cilantro, for serving
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The rice vermicelli noodles adds a neutral, hearty base that soaks up the surrounding flavors. The canned coconut milk adds richness and a creamy body without any dairy. The firm tofu provides protein and soaks up the surrounding flavors. The bean sprouts adds protein and a creamy texture that bulks up the dish.
Prep:
Fry the laksa paste in oil until it's fully fragrant, about 2-3 minutes, before adding any liquid — this blooms the spices and is what gives the broth its depth instead of tasting flat.
Instructions:
- Cook the Noodles: Cook the rice vermicelli according to package instructions, drain, and set aside.
- Fry the Paste: Heat the oil in a pot and fry the laksa paste for 2-3 minutes, until fragrant.
- Build the Broth: Add the coconut milk and vegetable broth, bringing to a simmer.
- Add the Peas: Add the snow peas and soy sauce, and simmer for 5 minutes.
- Assemble: Divide the noodles among bowls and ladle the hot broth over top.
- Top: Top with pan-fried tofu, bean sprouts, and fresh cilantro.
- Serve: Serve with lime wedges.
