Vegan Laksa

PREP 15 MIN COOK  15 MIN

INGREDIENTS based on 2 servings

60g flat rice noodles 

1⁄4 cup (60g) laksa paste 

300g firm tofu cubed

2 cups (500ml) vegetable stock 

1⁄4 cup (65ml) coconut milk (tinned) 

100g broccoli cut in small florets

1⁄2 bunch of baby bok choy (buk, pak or puk choy)(150g bunch) cut into quarters lengthways

1 lime 

4 sprigs of fresh coriander roughly chopped

1 small red chilli sliced

METHOD

Cook rice noodles according to packet instructions. Drain and set aside.

Meanwhile, heat a medium saucepan over medium heat. Add laksa paste and cook for 1 minute until fragrant. Add tofu and cook, stirring occasionally, for 2-3 minutes until well coated and just beginning to crisp. 

Add stock and coconut milk and bring to a gentle simmer. 

Add broccoli and cook for 3 minutes until broccoli is crisp tender.

Add bok choy and cook for 1-2 minutes until just wilted.

To serve, divide noodles and laksa between bowls, squeeze over lime and top with coriander and chilli.

NUTRITION

Energy (kJ) 1741 kJ / 416 cals

Protein 24.1 g

Fat 18.2 g

Sat. Fat 6.5 g

Carbs 33.5 g

Sugar 5.8 g

Fibre 9.7 g