Spicy Vegetable Tofu Laksa Recipe

  • 6 oz brown rice vermicelli
  • 1 tsp coconut oil
  • 2 shallots
  • 6 oz firm tofu, drained and crumbled
  • ½ red bell pepper, thinly sliced
  • 2 cups Napa cabbage, thinly sliced
  • 1 cup frozen baby corn, thawed and halved
  • 1½ tbsp Thai red curry paste
  • 1 tbsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 4 cups vegetable broth
  • 1¾ cups low-fat coconut milk
  • 1 tsp sea salt
  • Sambal Oelek (to taste)
  • Bean sprouts (garnish)
  • Cilantro (garnish)
  • Lime wedges (garnish)
Spicy Vegetable Tofu Laksa Recipe


  1. Using a wok or large non-stick pan, heat coconut oil on medium-high heat.
  2. Add shallots, stirring frequently until softened and translucent, about 1 minute.
  3. Add tofu, bell pepper, cabbage, corn, curry paste, ginger and turmeric. Cook and stir frequently for another minute.
  4. Stir in broth and coconut milk; bring to a boil.
  5. Little by little, add Sambal Oelek to desired spiciness.
  6. Reduce heat to medium and simmer for 5 minutes.
  7. Meanwhile, prepare noodles by bringing a pot of salted water to boil. Boil noodles for about 1 minute, or until tender.
  8. Divide noodles among six bowls, and laddle soup on top.
  9. Garnish with lime, cilantro and bean sprouts.

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