The Perfect Tofu Laksa Curry

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The Perfect Tofu Laksa Curry

With plant-based eating on the rise, why not give this vegan spicy tofu curry a try? For those who miss the addition of meat or fish, the paste works equally well as the base for all types of ingredients - the opportunities are endless!


Serves Two

For the spice paste
50g peeled baby shallots
4 garlic cloves
10g peeled ginger, sliced
7g lemongrass (soft white stem only), sliced
1tsp ground coriander
1 ½ large dried red chillies
1 tbsp sambal oelek (or other savoury chilli paste)
1 tbsp vegetable oil
Small handful fresh coriander stalk/root, roughly chopped

For the curry
1 tbsp vegetable oil
Small handful fresh coriander leaves
750ml vegetable stock
5 curry leaves
1tsp curry powder
¾ tsp salt
1 tbsp caster sugar
200ml coconut milk
50g rice vermicelli noodles
75g bean sprouts
75g french beans, trimmed and halved
125g silken or medium firm tofu, cut into even cubes
Juice of 1 lime
Handful of roasted peanuts to serve


  1. Put the spice paste ingredients in a small food processor bowl and process to a semi-smooth paste.
  2. Heat the remaining 1 tbsp oil in a saucepan and fry the spice paste on medium heat for 2 to 3 minutes, stirring all the time – you want to cook it slowly without burning. Add the stock, curry leaves, curry powder, salt, sugar and coconut milk, simmer gently for 30 minutes, then taste and add more salt if necessary.
  3. Once the broth is done, bring a pan of water to the boil. Firstly steep the rice noodles in the boiling water for three minutes and then remove them, refresh in cold water, drain again and set aside. Next add the bean sprouts to the pan of boiling water, remove at once with a slotted spoon and refresh. Cook the french beans in boiling water for three minutes, drain and refresh.
  4. Taste the broth and add lime juice to taste. Add the tofu and heat thorough. Add the beans, noodles and half the sprouts, ladle into large bowls and top with the remaining sprouts, coriander leaves and the chopped roasted peanuts.

You can fry the tofu cubes before adding them to the broth and even marinate them first if you wish. Here they are used as a calming ingredient to balance the spiciness of the dish but it can be an acquired taste. 

Author: Ailie Bishop

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