Curry Laksa Noodles Tofu (Printable Recipe)
Laksa with spicy coconut broth, crispy tofu, noodles, and bold toppings—comforting and vibrant in every bite.
# Ingredients You'll Need:
→ Laksa Paste
01 -
1 medium onion, peeled and chopped
02 -
3 cloves garlic, peeled
03 -
1 tablespoon ginger, peeled and chopped
04 -
1 tablespoon galangal paste
05 -
1 stalk lemongrass, white part only, chopped
06 -
1 tablespoon sesame oil
07 -
1 teaspoon paprika
08 -
1 teaspoon ground turmeric
09 -
1 teaspoon ground cumin
10 -
1 teaspoon ground coriander
11 -
1 green chili, chopped
12 -
2 tablespoons water
→ Broth
13 -
1 tablespoon prepared laksa paste
14 -
1 can (14 oz) full-fat coconut milk
15 -
2 cups vegetable stock
→ Tofu
16 -
14 oz extra-firm tofu, cubed
17 -
1 tablespoon cornstarch
18 -
1/2 teaspoon ground cumin
19 -
Salt and black pepper, to taste
20 -
Cooking oil spray
→ Noodles and Toppings
21 -
7 oz flat rice noodles
22 -
1 cup bean sprouts
23 -
1 cup tenderstem broccoli, trimmed
24 -
1/4 cup chopped cilantro
25 -
1/4 cup crispy fried onions
# Steps to Follow:
01 -
Cube the tofu and toss with cornstarch, cumin, salt, and pepper. Bake at 400°F (200°C) for 15–20 minutes or air fry at 200°C for 10 minutes until crispy.
02 -
Blend onion, garlic, ginger, galangal, lemongrass, sesame oil, paprika, turmeric, cumin, coriander, chili, and water into a smooth paste.
03 -
Heat the laksa paste in a pan for 2–3 minutes until fragrant. Add coconut milk and vegetable stock, then simmer for 10–15 minutes.
04 -
Cook rice noodles according to package instructions. Lightly steam or simmer vegetables such as broccoli in the broth if desired.
05 -
Divide noodles between bowls, ladle over the hot laksa broth, and top with crispy tofu, bean sprouts, cilantro, broccoli, and fried onions.
# Extra Tips:
01 -
You can make a large batch of laksa paste and store it in the fridge for quick meals throughout the week.
02 -
Customize toppings based on what vegetables are available—bok choy, mushrooms, and green beans all work well.