250g baby pak choy or bok choy, cut lengthwise into wedges
1 cup bean sprouts
½ cup coriander leaves
1 large red chilli, sliced
Spring onion and crispy shallots to serve (optional)
Lime wedges to serve
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 425g
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Prepare noodles following the instructions on the packet. Drain and keep warm until ready to serve.
Coat the tofu cubes in rice flour. Heat the vegetable oil in a frying pan over medium heat. Pan fry the tofu for 4 to 5 minutes until golden brown on all sides. Remove from the pan and set aside.
Place the Wattie's Sweet Chiili and Lime Stir Fry sauce, coconut milk and vegetable stock into a large saucepan. Bring to a simmer over medium heat . Add the fish sauce and taste, adding more fish sauce if required.
Add the pak choy or bok choy, bring to a simmer and cook for 2 minutes until tender crisp.
Divide the tofu cubes, noodles and laksa among the bowls. Top with bean sprouts, coriander and chilli. Sprinkle over spring onion and crisy shallots is using. Serve with lime wedges.
Switch It Up
Swap the coconut aminos for fish sauce. Please note: the recipe will no longer be vegetarian
What do I need?
200 g rice stick noodles
250 g firm tofu
2 tbsp rice flour
1 tbsp vegetable oil
210 g Wattie’s Wok Creations Sweet Chilli and Lime Stir Fry sauce