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5 from 1 vote

Spicy veggie laksa with crispy tofu

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main meal
Servings: 2
Author: Becca Heyes


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


  • 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.