Malaysian tofu & carrot noodle laksa with flaked almonds recipe

20 April 2017 by
First published: 26 November 2016

Ingredients (serves 2)

1 fresh lemongrass stalk

4cm fresh ginger

2 garlic cloves

1 red chilli

100g tenderstem broccoli

300g carrot

300g firm tofu (soya)

1 vegetable stock cube (celery)

200ml coconut milk

1/2 tsp tamarind paste

10g flaked almonds

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Sea salt and black pepper

Coconut oil/ olive oil


Trim the ends of the lemongrass and finely chop. Peel and finely chop the ginger and garlic, and finely slice the chilli (remove the seeds for less heat). Trim the ends of the tenderstem broccoli and cut into 1cm pieces.  Peel the carrot and trim the root end. Prepare the carrot noodles using a peeler and slice the carrot into long thin strips (or use a julienne peeler or spiralizer if you have one). Drain and rinse the tofu, cut into 2cm cubes. In a frying pan, heat 1/2 tbsp oil on a medium heat and fry the tofu for 10 minutes, turning occasionally. Season with sea salt and black pepper.  Meanwhile, boil a kettle. Dissolve the vegetable stock cube in 200ml boiling water.  Heat a medium-sized pan with 1 tsp oil. Add the lemongrass, ginger and garlic, and fry for two minutes, then add the tenderstem broccoli and fry for a further three minutes. Then add the coconut milk, vegetable stock, tamarind paste and carrot noodles. Bring to a simmer and cook for five minutes. Then stir the tofu into the laksa soup. Serve with the flaked almonds scattered on top.

Recipe courtesy of Mindful Chef 

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Malaysian tofu & carrot noodle laksa with flaked almonds recipe
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