Tofu, Spinach & Green Bean Laksa Recipe

Name: Tofu, Spinach & Green Bean Laksa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 shallots Baby, - Peeled and roughly chopped; 12 cloves garlic - Crushed and peeled; 1 ginger thumb size bit of, - Peeled and roughly chopped; 3 lemongrass stalks - Ends removed and only the softer half used; 1 tablespoon ground coriander; 1 tablespoon curry powder; salt Generous sprinkle of; 5 red chillies Large dried; 3 tablespoons chilli paste Sambal Oelek - if you can't find add in two red chillies Adjust according to how much spice you want; 1 handful coriander leaves and roots; 2 vegetable oil Generous glugs of rapeseed/; 2 cans coconut milk 800ml; 4 1/4 cups vegetable stock good quality; 5 curry leaves; 2 tablespoons palm sugar brown sugar or caster will work too; 5 1/4 ounces green beans - Ends trimmed; 2 handfuls bean sprouts; 5 cups spinach - Thoroughly washed, hard stalks removed; 7 ounces vermicelli rice noodles; 2/3 pound tofu Vietnamese style puffed, - The more solid version works also but I'd recommend frying this up; 3 limes - Quartered, juice squeezed into broth; coriander Handful of chopped, to garnish; 2 kaffir lime leaves - Finely sliced or left whole, optional

Servings: persons

6 shallots Baby, - Peeled and roughly chopped
12 cloves garlic - Crushed and peeled
1 ginger thumb size bit of, - Peeled and roughly chopped
3 lemongrass stalks - Ends removed and only the softer half used
1 tablespoon ground coriander
1 tablespoon curry powder
salt Generous sprinkle of
5 red chillies Large dried
3 tablespoons chilli paste Sambal Oelek - if you can't find add in two red chillies Adjust according to how much spice you want
1 handful coriander leaves and roots
2 vegetable oil Generous glugs of rapeseed/
2 cans coconut milk 800ml
4 1/4 cups vegetable stock good quality
5 curry leaves
2 tablespoons palm sugar brown sugar or caster will work too
5 1/4 ounces green beans - Ends trimmed
2 handfuls bean sprouts
5 cups spinach - Thoroughly washed, hard stalks removed
7 ounces vermicelli rice noodles
2/3 pound tofu Vietnamese style puffed, - The more solid version works also but I'd recommend frying this up
3 limes - Quartered, juice squeezed into broth
coriander Handful of chopped, to garnish
2 kaffir lime leaves - Finely sliced or left whole, optional

1
Begin by making your paste. Combine the following ingredients in a large pestle and mortar and be prepared for some arm work or take the easy route and add into a food processor; Shallots, garlic, ginger, lemongrass, ground coriander, curry powder, salt, chilli paste and dried red chillies, coriander and oil
2
Blitz until it's as smooth as you can get it adding in a dash more oil if needed
3
Add a glug of oil to a large casserole dish or whatever you're going to cook your Laksa in followed by your paste
4
Cook over a low heat for around fifteen minutes ensuring you stir every now and then so it doesn't stick at all
5
Add in the coconut milk and stock followed by the curry leaves and palm sugar allowing to cook over a medium heat for around 20-25 minutes. Taste adding more salt or palm sugar depending on flavour
6
In a large mixing bowl cover your vermicelli noodles with boiling water and allow to sit for 2 minutes then drain and rinse with cold water, set to one side until you're just about to serve
7
Prepare the green beans, rinse the spinach and chop the tofu and limes. Prepare your coriander and kaffir lime leaves to garnish and set to one side
8
When you're happy with your Laksa and ready to serve simply increase the heat and add in your green beans and tofu and allow to cook for two minutes
9
Next add in the noodles, spinach and bean sprouts, bring the stock back to the boil and then serve
10
Finish by squeezing the lime over everything, sprinkling each serving with coriander and finely sliced kaffir lime leaves for added zestiness

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 6 shallots Baby, - Peeled and roughly chopped, 12 cloves garlic - Crushed and peeled, 1 ginger thumb size bit of, - Peeled and roughly chopped, 3 lemongrass stalks - Ends removed and only the softer half used, and more.

Yes, Tofu, Spinach & Green Bean Laksa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu, Spinach & Green Bean Laksa

How did you like this recipe?

Frequently Asked Questions