Malaysian Tofu Laksa

one pot

The legendary love child of Chinese noodles and Southeast Asian curries, laksa is a creamy-brothy bowl of carefully curated flavours, eager to warm your soul from the inside out.

Preparation time Prep: 5 mins
cook 15 mins
Skill level Easy Peasy

You will need:

  • 3 teaspoons sesame oil
  • 300 g block firm tofu, cut into 2-3 cm cubes
  • ¼ cup vegan red curry paste*
  • 2 teaspoons ginger, grated
  • 400 ml light coconut milk
  • 3 cups vegetable stock
  • 1 teaspoon soy sauce
  • 3 teaspoons brown sugar
  • 1 cup snow peas, sliced
  • 1 bunch pak choy or bok choy sliced lengthwise
  • 150 g vermicelli noodles
To serve
  • 1 lime, cut into wedges
  • ¼ cup fried shallots or roasted peanuts
  • 1 cup coriander leaves
  • 1 red chilli, deseeded and finely sliced
  • 1 cup bean shoots (optional)
Photography: Chris Middleton


  • 1Heat oil over medium heat in a wok or large saucepan. Fry tofu cubes for 3-4 minutes, turning frequently, until golden. Remove tofu and set aside.
  • 2Add red curry paste and ginger to wok and heat, stirring, for 1 minute or until fragrant.
  • 3Add coconut milk, stock, soy sauce and sugar. Mix well.
  • 4Stir through tofu, snow peas, pak choy and noodles. Simmer for 3-4 minutes until noodles are soft.
  • 5Spoon into serving bowls. Place lime wedges, fried shallots, peanuts, coriander leaves, chilli and bean shoots on a serving plate so that everyone can help themselves.

*Tip: Curry pastes are really handy to kickstart your dinner, but many of them do contain shrimp paste or fish sauce, so remember to check the ingredient list! Brands Five Tastes and Ayam, for example, have a few curry pastes that happen to be vegan, and they're available at most major supermarkets.

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