- Spray sunflower oil
- 400g firm tofu, cut into 2cm cubes
- 1 onion, sliced
- 350g pack diced butternut squash and sweet potatoes
- 3 garlic cloves, crushed
- 20g piece fresh ginger, peeled and thinly sliced
- 2 cinnamon sticks
- 1½tsp ground turmeric
- 1 star anise
- 2tbsp vegetarian thai red curry paste
- 400g can light coconut milk (we used East End Coconut Milk Light)
- 1 very low salt vegetable stock cube, dissolved in 450ml boiling water
- 250g cabbage greens, shredded
- 250g pak choi, sliced
- 250g button mushrooms, sliced
- 200g vermicelli noodles
- 1tbsp gluten-free, reduced-salt tamari, or to taste
- Juice 1 lemon or lime
- 6 hard-boiled eggs, halved, fresh coriander leaves and 40g unsalted roasted peanuts, chopped, to serve
- Spray a large, deep non-stick frying pan or wok with sunflower oil and set over a medium heat. Stir-fry the tofu for 4–5 min until lightly golden. Remove from the pan and set aside.
- Return the pan to a medium heat and spray again with oil. Gently fry the onion, squash and sweet potatoes with the garlic, ginger, cinnamon, turmeric and star anise for 5 min. Add the red curry paste and cook for 1 min until fragrant.
- Add the coconut milk and stock to the pan. Bring to the boil, then reduce the heat to low and simmer for 8 min. Add the greens, pak choi and mushrooms and simmer for a further 6–8 min until just tender.
- Meanwhile, cook the noodles according to the pack instructions.
- Taste the soup, then add tamari and lemon or lime juice to season.
- Drain the noodles and divide them among 4 bowls. Top the noodles with the tofu and pour over the laksa soup. Serve the laksa topped with the boiled egg halves, coriander leaves and roasted peanuts.
Nutrition per serving
Read more on how we calculate nutrition.
441 22g 17g 6.8g 9.5g 9.1g 1.8g 131mg 44g 4.4mg