This vegan laksa is easy to make with a bit of prep, but once you’ve made a big batch you can freeze it and reheat it on cold days, sick days, and can’t be bothered to cook days. So warm and comforting with a spicy kick!
Ingredients
4 tbsp sesame oil
6 cloves of chopped garlic
3 cm ginger
3 – 4 tsp chilli powder depending on how spicy you like it
2 tsp cumin
1 white onion, chopped roughly
Litre vegan vegetable stock
1 tin coconut milk
100g dry rice noodles
4 tbsp fresh coriander
1 block tofu, which you should press 72-12 hours beforehand. Do this using a tofu press or suspending the tofu in a sieve over a bowl and covering it in heavy books for at least two hour. Then chop into 2 cm square cubes and marinade in soy sauce and a pinch of salt. The longer you marinade it, the better it will taste.
100g frozen peas
2 limes
1 tsp sesame seeds
Method
Make the laksa paste by blending the garlic, ginger, chilli powder, cumin, 2 tbsp coriander and white onion with 150 ml stock in a blender.
Heat up a pan with 2 tbsp sesame oil and heat the paste over a low heat for ten minutes.
Slowly add the stock and coconut milk, then add 2 tsp salt and simmer.
After 10 minutes add the rice noodles and peas and continue to simmer and stir for another 5 minutes.
Heat up a separate pan with 2 tbsp sesame oil and fry the tofu cubes for 15 minutes over a medium heat until golden. Add them to the soup and garnish with a handful of coriander, sesame seeds and limes cut into quarters, and serve with a good squeeze of lime.