Go Back
+ servings

Vegan Laksa

Mildly spicy vegan laksa with a creamy coconut base, thick noodles and fried tofu topping is a delicious seasonal all-rounder.
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Cuisine Asian
Servings 4

Equipment

  • 1 Large Shallow Pan with lid
  • Food Processor, Chopper or Blender

Ingredients
  

Laksa Paste

  • 2 Lemongrass Stalks outers removed and roughly chopped
  • 4 Garlic Cloves peeled and roughly chopper
  • 3 Medium Shallots peeled and roughly sliced
  • 40 grams Fresh Ginger peeled and roughly sliced
  • 4 Red Chillis sliced, adjust to taste
  • 1 tablespoon Nori
  • 2 tablespoon Oil for frying
  • 1 teaspoon Ground Tumeric
  • 1 teaspoon Ground Coriander
  • ½ teaspoon Ground Cumin
  • 1 teaspoon Sweet Paprika

Laksa Broth

  • 5 cups Vegetable Stock
  • teaspoon Salt adjust to taste
  • 400 ml Coconut Milk
  • ½ Lime juiced
  • teaspoon Palm Sugar finely grated, adjust to taste

Laksa Toppings

  • 200 grams Thick or Flat Rice Noodles cooked to packet instructions
  • 400 grams Firm Tofu
  • 2 tablespoons Corn Flour
  • White Pepper to taste
  • Salt to taste
  • 200 fresh Bean Sprouts blanched
  • Steamed green veggies bok choy, broccolini
  • Peanuts fresh or lightly toasted
  • Coriander

Instructions
 

  • Wrap tofu in a clean cloth weighted down with a heavy item to remove moisture and set aside.
    400 grams Firm Tofu

Laksa Paste

  • Set aside the spices and place all remaining ingredients in the food chopper. Process until finely shredded. If using a blender, a dash of water may need to be added.
    2 Lemongrass Stalks, 4 Garlic Cloves, 3 Medium Shallots, 40 grams Fresh Ginger, 4 Red Chillis, 1 tablespoon Nori
  • Heat oil in the pan and add the laksa paste from the processor. Cook on a medium low heat for 15 minutes, stirring regularly.
    2 tablespoon Oil
  • Add the spices to the paste in the pan and cook for a further 5 minutes, stirring constantly.
    1 teaspoon Ground Tumeric, 1 teaspoon Ground Coriander, ½ teaspoon Ground Cumin, 1 teaspoon Sweet Paprika

Laksa Broth

  • Add the vegetable stock and salt, reduce heat to gentle simmer and cook with lid on for around 30 minutes.
    5 cups Vegetable Stock, 1½ teaspoon Salt
  • Add the coconut milk, lime juice and sugar. Taste and adjust seasonings as required.
    400 ml Coconut Milk, ½ Lime, 1½ teaspoon Palm Sugar
  • Prepare the tofu by add 2 - 3 heaped tablespoons of cornflour, a shake or two or white pepper and some salt to a bowl. Remove the tofu from the cloth and slice into pieces. Coat tofu in cornflour mixture. Shallow or air fry the tofu pieces until lightly golden and set aside.
  • Cook noodles to packet instructions.
    200 grams Thick or Flat Rice Noodles

Assemble the Laksa

  • Place a portion of noodles and greens between each bowl. Slowly pour or ladle over the laksa broth. Top with bean sprouts, fried tofu, coriander, peanuts and extra chilli.

Notes

The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.
Tried this recipe?Let us know how it was!