CHARACTERISTICS

Extra-Firm Tofu Flexitarian Lunches and Dinners Comforting Recipes

Tofu and Shrimp Laksa Soup

SERVINGS

4

PREPARATION

20 min

COOKING

25 min

NUTRITIONAL VALUES

Click here to see the nutrition facts table

Ingredients

Preparation

Ingredients

  • 400 g extra-firm Soykei tofu, cut into large cubes
  • 80 ml (⅓ cup) cornstarch
  • 60 ml (¼ cup) red curry paste
  • 15 ml (1 tbsp) curry powder
  • 3 garlic cloves, minced
  • 15 ml (1 tbsp) brown sugar
  • 5 cups vegetable broth
  • 400 ml coconut milk
  • 15 ml (1 tbsp) fish sauce
  • Lime juice, to taste
  • 409 g precooked noodles, such as yakisoba, ramen or rice noodles
  • 12 cooked shrimp
  • 2 hard-boiled eggs, halved
  • Fresh cilantro, for garnish
  • Crispy fried shallots, for garnish
  • Lime wedges, for serving
  • 1 Fresno chili, sliced, for garnish (optional)
  • Salt, to taste
  • Vegetable oil, for cooking

Preparation

  1. Place the tofu cubes in a bowl and toss with the cornstarch. Season with salt and coat each piece well.
  2. Heat a generous drizzle of oil in a large skillet over medium-high heat. Once the oil is hot, add the tofu and cook for 3 to 4 minutes per side, until golden brown and crispy. Remove the tofu from the skillet and place it on paper towels to absorb any excess oil.
  3. In a large pot, heat a drizzle of oil over medium-high heat. Add the red curry paste, brown sugar, curry powder and garlic. Cook for 2 to 3 minutes, stirring regularly.
  4. Pour in the vegetable broth and coconut milk. Stir to combine, then reduce the heat. Cover and simmer for about 15 minutes to allow the flavors to develop.
  5. Just before serving, add the fish sauce and lime juice. Taste and adjust the seasoning as needed.
  6. Divide the noodles among serving bowls. Ladle the hot broth over the noodles, then add the shrimp, crispy tofu and halved eggs.
  7. Top with fresh cilantro and crispy fried shallots. Add sliced Fresno chili, if desired, and serve with lime wedges.Photos and recipe: es.eatss by Esther Samson
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Ingredients

  • 15 ml (1 tbsp) fish sauce
  • Lime juice, to taste
  • 409 g precooked noodles, such as yakisoba, ramen or rice noodles
  • 12 cooked shrimp
  • 2 hard-boiled eggs, halved
  • Fresh cilantro, for garnish
  • Crispy fried shallots, for garnish
  • Lime wedges, for serving
  • 1 Fresno chili, sliced, for garnish (optional)
  • Salt, to taste
  • Vegetable oil, for cooking

Preparation

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Where to buy Soykei tofu