Vegetarian Laksa

Ingredients

In this vegetarian adaptation of Laksa, we replace the traditional meat and seafood ingredients with plant-based alternatives. Instead of shrimp and chicken, we use tofu and a variety of vegetables to create a hearty and satisfying dish. The flavors of the original Laksa are preserved by using a combination of aromatic spices and herbs, ensuring that every spoonful is bursting with authentic Malaysian taste. We alse have the original recipe for Laksa, so you can check it out.

• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 200g (7 oz) firm tofu, cubed 200g (7 oz) firm tofu, cubed
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons vegetarian Laksa paste 2 tablespoons vegetarian Laksa paste
• 400ml (1 3/4 cups) vegetable broth 400ml (1 3/4 cups) vegetable broth
• 400ml (1 3/4 cups) coconut milk 400ml (1 3/4 cups) coconut milk
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 cup bean sprouts 1 cup bean sprouts
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 12g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
3. 3.
   Add the vegetarian Laksa paste to the pot and cook for 1-2 minutes, stirring constantly.
4. 4.
   Pour in the vegetable broth and coconut milk. Stir well to combine.
5. 5.
   Add the tofu cubes to the pot and simmer for 10 minutes to allow the flavors to meld together.
6. 6.
   Stir in the soy sauce and lime juice. Adjust the seasoning according to your taste.
7. 7.
   Divide the cooked rice noodles among serving bowls.
8. 8.
   Ladle the hot Laksa broth over the noodles.
9. 9.
   Top each bowl with bean sprouts, red bell pepper, and carrot.
10. 10.
    Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Rice noodles — Follow the package instructions for cooking time to achieve the desired texture. Do not overcook as they can become mushy.
• Vegetarian Laksa paste — Adjust the amount according to your preferred level of spiciness. Add more paste for a bolder flavor or reduce it for a milder taste.
• Tofu — Use firm tofu to ensure it holds its shape during cooking. Press the tofu to remove excess moisture before cubing it for better texture and absorption of flavors.
• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier Laksa, add a few slices of fresh chili or a sprinkle of chili flakes.
• Customize your Laksa by adding your favorite vegetables such as bok choy, mushrooms, or snow peas.
• To enhance the flavor, toast the Laksa paste in a dry pan for a minute before adding it to the pot.
• If you prefer a thicker broth, simmer the Laksa uncovered for a few extra minutes to reduce the liquid.
• Leftover Laksa can be refrigerated and reheated the next day. Add a splash of vegetable broth or coconut milk to adjust the consistency.

Serving advice

Serve the Vegetarian Laksa hot, garnished with fresh cilantro and lime wedges on the side. The lime wedges can be squeezed over the Laksa to add a tangy kick. Accompany the dish with a side of vegetarian spring rolls or crispy tofu for a complete and satisfying meal.

Presentation advice

Present the Vegetarian Laksa in individual bowls, with the vibrant colors of the vegetables and tofu visible on top of the rice noodles. Garnish with a sprig of fresh cilantro for an added touch of freshness. Serve the dish with lime wedges on a separate plate for guests to squeeze over their Laksa according to their taste.