Ginger Crispy Tofu Laksa

Hello! Last night I wanted a big bowl of Laksa to help clear up my runny nose and head cold but I didn’t want to get out of pajamas so I made my trusty Laska which I’ve been making now for two years or so ; it’s spicy and beautiful and zesty and makes me terribly happy even just from the house smelling like an Asian market or a Thai restaurant. If you want to buy a ready made paste then make sure you get it from a heath food store as many supermarket brands rely on shellfish or fish sauce for flavor. Please use organic where possible for you and the environment

Feel free to add more or less chill’s and turmeric according to how spicy you like your laksa; you could also use different vegetables like mushroom, snow peas, baby corn and green beans to change it up.

This serves four people or three very hungry ones.

Vegan Laksa

For the Crispy Tofu

1 block of firm tofu
1 tablespoon of plain tablespoon
1 tablespoon coconut oil
For the paste

3 long green chilies
4 garlic cloves (peeled)
1-inch piece of turmeric – use ground if you cannot find fresh
1-inch piece of ginger
1 huge bunch of coriander (save some for garnishing )
1 bunch spring onions – Green parts and ends removed
9 raw cashews

For the Laksa

1 bunch spring onions; halved and finely chopped
1 large red capsicum; finely chopped
2 carrots; peeled and cut into thin strips using the peeler
1 bunch of broccolini; sliced into small cubes
1 bunch bokchoy; thinly sliced and leaves torn
1 packet of brown or white rice noodles
2 400ml of coconut milk ( I use light)
2 cups of vegetable stock (fresh where possible)
1 tablespoon coconut oil


Fresh red capsicum
Corriander leaves
Lemon slices
Salt and Pepper

Make the tofu; In a shallow dish coat the block of tofu in plain flour before cutting into small cubes, heat coconut oil in a large shallow fry pan and cook on one side for about 4 minutes until golden before flipping; cover and set aside.

To make the paste place all ingredients in a blender and blend until a thick and slightly chunky paste forms ( ensure you wash your blender really well because berry smoothies do not go with chilies). If you don’t have a blender simply cut all ingredients except the turmeric and ginger into tiny pieces and grate the ginger and turmeric.

To assemble and cook the laksa ; heat the coconut oil until hot and melted in a large wok or soup pot, add in the laksa paste and cook until fragrant, now add in all the vegetables and cook for 5 minutes till softened and lightly browned, prepare your noodles according to packet instructions and heat up your stock ; add in the prepared noodles , coconut milk and stock to the vegetables and paste and cook on medium heat until the house smells like an Asian street corner ; then add in your crispy tofu. Serve topped with coriander, lemon slices, red capsicum, and seasoning.

laksa 4

laksa 1

lakSA 2




One thought on “Ginger Crispy Tofu Laksa

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