Tofu and Coconut Laksa

Name: Tofu and Coconut Laksa with charred garlic pak choi
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Lime; 1 pack(s) Coconut Milk; 300 grams Udon Noodles; 1 unit(s) Carrot; 1 unit(s) Pak Choi; 2 sachet(s) Thai Style Spice Mix; 1 unit(s) Chilli; 1 unit(s) Garlic; 1 sachet(s) Korma Curry Paste; 2 sachet(s) Vegetable Stock; 180 grams Tofu; to taste Salt; to taste Water; to taste Pepper; to taste Oil

with charred garlic pak choi

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A laksa is a saucy, spicy noodle dish that hails from Southeast Asia. Common components include noodles aromatic elements, and toppings such as chicken, prawn or fish. This veggie version, however, features tofu as the star of the show!

Tags:

Quick

•Veggie

•Climate Conscious

Allergens:

Wheat

•Mustard

•Soya

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Lime

1 pack(s)

Coconut Milk

300 grams

Udon Noodles

(Contains: Wheat)

1 unit(s)

Carrot

1 unit(s)

Pak Choi

2 sachet(s)

Thai Style Spice Mix

1 unit(s)

Chilli

1 unit(s)

Garlic

1 sachet(s)

Korma Curry Paste

(Contains: Mustard)

2 sachet(s)

Vegetable Stock

180 grams

Tofu

(Contains: Soya)

Not included in your delivery

to taste

Salt

to taste

Water

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2931 kJ

Energy (kcal)700 kcal

Fat37.1 g

of which saturates16.8 g

Carbohydrate65.4 g

of which sugars12.8 g

Dietary Fiber4.9 g

Protein26.3 g

Cholesterol0 mg

Salt5.25 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater

•Pan with Lid

•Pot with Lid

Cooking Steps

PDF

Trim the pak choi then halve lengthways.
Peel and grate the garlic (or use a garlic press).
Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
Halve the lime. Thinly slice the chilli.
Stir the coconut milk (or shake the packet) to dissolve any lumps.

Place a large pot over high heat with a glug of oil.
Chop the tofu into 2cm cubes and pat dry with kitchen paper.
Once the oil is hot, add the tofu and carrot.
Fry until tofu is slightly crispy and carrot is softened, 6-8 mins. Season with salt and pepper.

Reduce the heat to medium-high. Add the Thai spice for 1 min more.
Stir in korma paste, coconut milk, stock and half the chilli (use less if you don't like spice).
Pour in 300ml water (per 2P), bring to the boil, cover and simmer for 8-10 mins.

While the laksa simmers, place a pan over medium-high heat with a drizzle of oil.
Once hot, lay in the pak choi. Season with salt and pepper.
Cook on one side for 2 mins then turn over and cook for another 2 mins.
Add the garlic to the pak choi and fry for 1 min. It should be slightly browned and charred.
Add a splash of water, pop a lid (or some foil) on the pan and leave to steam for another 3 mins.

When the laksa has 1 min of cooking time remaining, add the noodles.
Stir carefully to separate the noodles and allow them to warm through.
Season to taste with salt, pepper and a squeeze of lime juice.

Divide the tofu laksa between bowls.
Top with garlic pak choi and remaining chilli (use less if you don't like spice).
Cut any remaining lime into wedges and serve alongside.