This is quick, easy and sure to impress for a mid-week meal. I love making it in Winter, to warm us up with some Asian flavours. It’s especially great if you’re doing meat-free Mondays or any day of the week as it’s also VEGETARIAN! It’s not vegan because of the laksa paste I use, which has dried shrimp in it.
It’s also really filling from the protein in the tofu and fibre in the vegetables. I really wasn’t a fan of tofu until a few years ago. That’s mainly because I was cooking it wrong. This recipe is an easy introduction if you’re like me, and haven’t cooked or eaten it much. Because you just fry it till crispy and add it to the laksa soup at the end. It will then soak up all the flavours of your laksa, you really can’t go wrong.
The paste: You can make your own laksa paste, but I don’t usually have the time to do that. Luckily lots of store brought ones are gluten free. I typically go for Ayam Malaysian Laksa Soup Paste or Valcom Laksa Paste.
I hope you enjoy!