Vegetarian Tofu Laksa


It’s quite amusing that Alex posted only recently a mouth watering recipe for Pho Bo. I say amusing, because like Alex, Asian cuisine is not my strong suit. I find it difficult to get the balance of flavours quite right, and often I find the list of ingredients daunting.

I was browsing my favourite spice store in Melbourne¬† Gewurzhaus and came across their Laksa spice blend. Included on the packaging was a recipe that I knew I needed to try. I was glad I did. The dish was beautiful, fragrant and filling. While my presentation leaves a little to be desired, it’s something I know I’ll perfect soon, as I will be making it many times!

This recipe was for 2 generous servings but can easily be adapted for more!


  • 1 tablespoon of oil
  • 2 tablespoons of laksa spice mix
  • 1 shallot
  • 650ml stock
  • 1 teaspoon fish sauce
  • 350g coconut cream
  • 200g tofu*
  • 100g vermicelli noodles
  • Vegetables of your choice (I used my favourite – carrots, broccoli and snow peas).


1. Heat oil with spice mix and stir until fragrant.
2. Add the shallot and fry for 1 minute. Add the stock, fish sauce, coconut cream and vegetables. Bring to a simmer.
3. Add the tofu and cook for 2-5 minutes.
4. Add the noodles and bubble for a further 2 minutes.
5. Serve!

6. Enjoy!


* You can use chicken or seafood but I love a tofu laksa.


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