Spicy Veggie Laksa with Crispy Tofu

This blog post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Spicy veggie laksa with crispy tofu – packed with veggies, this easy Thai soup with noodles is absolutely full of flavour!

A bowl of vegetarian laksa topped with crispy tofu cubes.

I adore a Thai curry, and I’m always looking for new ways to use my favourite Thai curry paste. It’s such an easy way to make an immensely tasty dinner. This spicy veggie laksa is basically a new twist on an old favourite – any excuse!

What is laksa?

Laksa is a spicy noodle soup that’s made in various forms all over East Asia, with each region putting their own spin on the dish. I suppose this is my own spin, since I didn’t really follow any recipe in particular – it may not be authentic, but it was bloomin’ delicious.

Spicy vegetarian laksa in a bowl with red chillies and tofu.

I tend to prefer egg noodles usually, but since laksa traditionally uses rice noodles (…at least, it does according to my trusty Wikipedia – don’t say I don’t do my research…), I used them this time instead. To be honest I thought they tasted much the same as usual – not sure why I thought I didn’t like them before! They also have the added benefit of being gluten-free and vegan, so hopefully most people will be able to enjoy this recipe. Spreading the veggie laksa love!

I topped my spicy veggie laksa with some crispy tofu – a great way to add some protein to the dish. I used my usual tofu cooking method, frying it until it was golden brown and crispy all over – be patient with it, it takes a little while! It’s so worth it to avoid soggy, spongey tofu.

Crispy cubes of tofu cooking in a frying pan.

Et voilà! This spicy veggie laksa is an easy vegan dinner that’s jam packed with flavour. I made mine nice and fiery, but feel free to skip the extra chillies if your curry paste is hot enough on its own!

Spicy veggie laksa in a bowl topped with crispy tofu and red chillies.

Spicy veggie laksa with crispy tofu

Spicy veggie laksa with crispy tofu – packed with veggies, this easy Thai soup with noodles is absolutely full of flavour!

If you’ve cooked this recipe, don’t forget to leave a star rating!

5 from 3 votes
Print Pin Comment
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 647kcal
Author: Becca Heyes

Ingredients

For the crispy tofu:

  • 1 tbsp oil
  • 200 g extra firm tofu, cut into 1.5cm dice (~ 1 cup when diced)
  • Salt
  • Black pepper

For the veggie laksa:

  • 1 tbsp oil
  • 2 cloves garlic, minced
  • 1/2 tsp ginger, minced
  • 1/2 small mild red chilli, finely diced (optional)
  • 2 tbsp red Thai curry paste
  • 1 carrot, sliced or cut into ribbons with a peeler
  • 1 bell pepper, sliced (I used yellow)
  • 1/4 head broccoli florets
  • inch ~ 6 spears asparagus, cut into 2 pieces
  • 250 ml tinned coconut milk (~ 1 cup)
  • 250 ml vegetable stock or water (~ 1 cup)
  • 2 tbsp soy sauce
  • Black pepper
  • 200 g fresh rice noodles (~ 2 cups)

To serve:

  • Fresh coriander (cilantro)
  • Fresh basil

Instructions

  • Heat 1 tbsp oil in a frying pan, and add the diced tofu. Season generously with salt and pepper, and leave to cook over a medium-high heat for around 10 minutes, turning occasionally, until the tofu is golden brown and very crispy all over.
  • Meanwhile, heat the remaining 1 tbsp oil in a large frying pan or wok, and add the minced garlic, ginger, and chillies if using. Cook over a medium heat for a couple of minutes, until fragrant. Add the curry paste, veggies, coconut milk, veggie stock, and soy sauce, along with a pinch of black pepper. Bring to a gentle simmer, and cook for around 5-8 minutes, until the vegetables are tender but not overcooked. Add the rice noodles, and cook for a couple more minutes, until the noodles are cooked.
  • Serve the veggie laksa with the crispy tofu, topped with plenty of fresh coriander (cilantro) and basil.

Notes

This soup tastes great reheated the next day, so if you only want to eat one portion, the second can easily be stored in the fridge for up to 3 days.

Nutrition

Nutrition Facts
Spicy veggie laksa with crispy tofu
Amount Per Serving (1 portion)
Calories 647 Calories from Fat 362
% Daily Value*
Fat 40.2g62%
Saturated Fat 22g110%
Cholesterol 0mg0%
Sodium 1457mg61%
Carbohydrates 60.6g20%
Fiber 8.8g35%
Sugar 10.7g12%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

Tried this Recipe? Give it a star rating!Star ratings really help support the site – thank you!

Here’s another of my favourite tofu recipes – sticky teriyaki tofu!

Save This Recipe

Save This Recipe

Drop your email address in the box and I'll send this recipe straight to your inbox! You'll also receive future recipes by email (1-2 per week, no spam!), AND a totally free e-cookbook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




50 Comments

  1. I’m picky with how I like my tofu- but you had me at crispy- I like mine crispy and on the dry side full of flavour :)

    This sounds like a wonderful lunch recipe.

    Oh- now I have to check out your tofu BLT’s- the pic looks good!