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Vegetarian Laksa
Vegetarian Laksa
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Vegetarian Laksa

As the months get cooler, warm up with this hot and spicy, malaysian inspired, vegetarian laksa soup.

Makes 4
Prep Time 15 minutes
Cook Time 15 minutes
Easy as
Ingredients
200 g rice stick noodles
250 g packet firm tofu, cut into cubes
2 tbsp rice flour
1 tbsp vegetable oil
210g pouch Wattie's Wok Creations Sweet Chilli and Lime Stir Fry sauce
400 ml can coconut milk
2 cups vegetable stock
2 tsp coconut aminos
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

Avg. Quantity per Serving Avg. Quantity per 100g
Energy 2530 kJ 510 kJ
Protein 14.4 g 2.9 g
Fat, total 29.7 g 6.0 g
- saturated 17.8 g 3.6 g
Carbohydrate 68.8 g 13.9 g
- sugars 27.7 g 5.6 g
Dietary Fibre 3.5 g 0.7 g
Sodium 1830 mg 370 mg
INGREDIENTS NUTRITION
Made with
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Method
Step 1
Prepare noodles following the instructions on the packet. Drain and keep warm until ready to serve.
Step 2
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.
Step 3
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.
Step 4
Add the pak choy or bok choy, bring to a simmer and cook for 2 minutes until tender crisp.
Step 5
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.
Tips
Switch It Up
Swap the coconut aminos for fish sauce. Please note: the recipe will no longer be vegetarian

What do I need?
Select All
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
400 ml coconut milk
2 cup vegetable stock
2 tsp coconut aminos
250 g baby pak choy or bok choy
1 cup bean sprouts
½ cup coriander leaves
1 red chilli
onion
Lime
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