Laksa-style noodles with crisp puffed tofu

Name: Laksa-style noodles with crisp puffed tofu
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 40 g cornflour; 300 g Plant Living Organic Firm Tofu, patted dry and cut into 10 slices; 200 ml Vegetable oil or sunflower oil; 275 g pack The Spice Tailor Malaysian Laksa Curry; 300 g Waitrose mushroom stir-fry; 275 g rice noodles; 200 ml vegetable stock; Lime wedges, to serve; 1 tbsp Cooks’ Ingredients XO Style Sauce, to serve

Crisp tofu is a satisfying, crunchy way to top off this hearty Southeast Asian-influenced noodle soup.

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VeganVegetarian

Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

40g cornflour
⅔ x 300g Plant Living Organic Firm Tofu, patted dry and cut into 10 slices
200ml Vegetable oil or sunflower oil
275g pack The Spice Tailor Malaysian Laksa Curry
300g Waitrose mushroom stir-fry
275g rice noodles
200ml vegetable stock
Lime wedges, to serve
1 tbsp Cooks’ Ingredients XO Style Sauce, to serve

Spread the cornflour over a large plate and season generously with salt and pepper. Coat the tofu evenly in the cornflour one piece at a time.
Heat the oil in a large frying pan, to a 0.5-1cm depth over a high heat. Once hot, cook the tofu in 2 batches for 5 minutes on the first side until pale golden and crisp, then 3 minutes on the second side. Drain on a plate lined with kitchen paper.
Carefully discard all but 1 tbsp of the oil into a heatproof bowl. Tear in the dried chilli from the spice pack, add the vegetables and stir fry for 3 minutes. Heat the noodles according to pack instructions, then divide between deep bowls.
Stir the curry sauce sachet into the pan, cook for 1 minute, then add the coconut milk sachet, stock and lime leaves from the spice pack. Bring to the boil, then ladle this over the noodles. Top with the tofu. Serve with lime wedges for squeezing over and the XO sauce, loosened with 1 tbsp water.

Cook’s tip

Leftover tofu is easily used up in a quick stir fry for one, or made into tofu scramble – simply crumble and fry with turmeric, crushed garlic and seasoning and serve on toast with avocado and dressed leaves. To use the whole pack of tofu here, cut it into 12 slices and use 50g cornflour.

Typical values per serving when made using specific products in recipe