The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Red Thai Laksa with Sesame Tofu
Nothing says comfort like a bowl of laksa. Our version stars protein-rich tofu, pan fried till golden and crispy and then coated in crunchy sesame seeds. You'll make a creamy broth with coconut milk and fragrant spices and aromatics. Add wide brown rice noodles for extra oomph!
6 plants
Serving size
Ingredients
- 80g mangetout
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 1 pak choi
- 4cm fresh ginger
- 200ml coconut milk (Coconut, Water)
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 unwaxed lime
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 663
Protein: 31g
Carbs: 52g
Fat: 36g
Ingredients
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 unwaxed lime (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 80g mangetout (use half)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 pak choi (use half)
- 200ml coconut milk (use half) (Coconut, Water)
- 4cm fresh ginger (use half)
- 2 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
Nutritional Information
Calories: 663
Protein: 31g
Carbs: 52g
Fat: 36g
Red Thai Laksa with Sesame Tofu
Nothing says comfort like a bowl of laksa. Our version stars protein-rich tofu, pan fried till golden and crispy and then coated in crunchy sesame seeds. You'll make a creamy broth with coconut milk and fragrant spices and aromatics. Add wide brown rice noodles for extra oomph!
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug, a grater & a sieve
Fry the tofu
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Trim and thinly slice the pak choi. Finely grate the ginger
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the tofu and cook for 6-8 mins, turning occasionally, until crisp and golden. Season with salt
Boil the noodles
- Meanwhile, add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
- Once golden, transfer the tofu to a bowl and set aside
Build the dish
- Return the frying pan to medium-high heat with 1 tsp oil. Once hot, add the pak choi and mangetout and cook for 3-4, until starting to soften
- Add the curry paste, lemongrass puree and ginger. Cook for 1-2 mins, until fragrant
- Stir in the coconut milk, tamari and 50ml water (25ml for 1 person). Bring to the boil and simmer for 3-4 mins, until thickened slightly
Bring it all together & plate up
- Quarter the lime
- Add the noodles to the laksa and simmer for 1 min, until piping hot. Season to taste with salt and a squeeze of lime juice
- Share the laksa between bowls. Top with the tofu and sprinkle over the sesame seeds and a wedge of the remaining lime
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