Vegan Tofu Laksa
Instructions: For 2 (For 4)
Lemongrass: 1 (2)
Red Chilli: 1 (2)
Spring Onions: 1 bunch (2 bunches)
Garlic: 1 clove (2 cloves)
Ginger: 1 piece (2 pieces)
Laksa Paste: 1 pod (2 pods)
Lime Leaves: 1 pack (2 packs)
Coconut Milk: 1 can (2 cans)
Palm Sugar: 1 pod (2 pods)
Dried Rice Vermicelli Noodles: 1 pack (2 packs)
Carrot: 1 (2)
Thai Basil: 1 bunch (2 bunches)
Coriander: 1 bunch (2 bunches)
Tofu: 1 block (2 block)
Vegetable Stock Pot: 1 (2)
Per serving: Energy (kcal) 939 Fat 43g of which saturates 34g Carbohydrates 108g of which sugars 11g Protein 27g Salt 1.07g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Centuries ago, Chinese traders were drawn to the new opportunities available on the coast of modern-day Singapore, Malaysia and Indonesia, some settling down in the area with local wives. These families were the ancestors of the Peranakans, whose cuisine to this day is a unique mix of Chinese and Malay traditions. Laksa is a defining dish of this ‘nonya’ (‘auntie’) food, named as a tribute to the women who have passed down its secrets through the generations. It’s a perfect marriage between the soothing, refined slurp of a Chinese noodle soup and the flavourful punch of Southeast Asian curry pastes, chilli and coconut milk
Preparation time:For 2 -30 minsFor 4 - 40 mins
Cooking time:For 2 - 35 minsFor 4 - 45 mins
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