Creamy Vegetarian Laksa with Crispy Tofu and Lemongrass Broth (Vegan)

Allergens

Contains no common allergens unless specified.

Ingredients

• 200g firm tofu, cubed 1 cup coconut cream 1 can (400ml) coconut milk 2 cups vegetable broth 2 tbsp red curry paste 2 tbsp lemongrass, finely chopped 3 kaffir lime leaves, thinly sliced 1 cup bamboo shoots, sliced 1 cup bean sprouts, trimmed 1 cup spinach, roughly chopped 2 tbsp vegetable oil Salt and pepper to taste Fresh cilantro leaves, for garnish

Instructions

1. a. Heat the vegetable oil in a pan over medium heat. Add the cubed tofu and fry until golden brown and crispy. Set aside. b. In another pot, combine the coconut cream, coconut milk, red curry paste, and lemongrass. Simmer for 10 minutes, stirring occasionally. c. Add the vegetable broth to the curry mixture and bring it to a boil. Reduce heat and let it simmer for 5 more minutes. d. Carefully add the crispy tofu, bamboo shoots, kaffir lime leaves, and season with salt and pepper to taste. Cook for an additional 3 minutes. e. Finally, stir in the bean sprouts and spinach. Cook until the spinach has wilted, about 1 2 minutes. f. Ladle the laksa into bowls, garnish with fresh cilantro leaves, and serve immediately.

Chef’s Insight

To maximize the aromatic experience, use fresh lemongrass and kaffir lime leaves in your dish. These ingredients add a depth of flavor that cannot be replicated with dried herbs.

Notes

This recipe is suitable for vegans and vegetarians, as it uses plant-based ingredients.