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.
Smoked Tofu & Thai Red Laksa-style Broth
Got the sniffles? Whip up this warming broth, spiced with Thai red curry paste, creamy coconut and fresh lemongrass. Lashings of lime and handfuls of coriander for fresh flavour. Golden bites of smoky tofu for protein. Brown rice noodles for comfort.
6 plants
Serving size
Ingredients
- 450g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 4 tbsp red Thai curry paste (Cereals Containing Gluten) (red chilli, lemongrass, water, garlic, ginger, onions, rapeseed oil, salt, lime juice, lime leaf, cornflour, ground coriander, ground cumin, cayenne pepper)
- 200g seasonal mixed tomatoes
- 1 fresh lemongrass stalk
- 3 garlic clove
- 400ml coconut milk (Coconut, Water)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 1 tsp coriander (ground)
- 2 shallot
- 2 tbsp maple syrup
- 1 unwaxed lime
- 1 handful of fresh coriander
- 200g sugar snap peas
Nutritional Information
Calories: 615
Protein: 26g
Carbs: 57g
Fat: 32g
Smoked Tofu & Thai Red Laksa-style Broth
Got the sniffles? Whip up this warming broth, spiced with Thai red curry paste, creamy coconut and fresh lemongrass. Lashings of lime and handfuls of coriander for fresh flavour. Golden bites of smoky tofu for protein. Brown rice noodles for comfort.
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Cooking Instructions
- Finely dice the shallots. Roughly dice the tomatoes. Finely chop or crush the garlic. Use the back of a knife to bruise the the lemongrass stalk. Heat a saucepan or large, deep frying pan with 2 tsp oil on a medium-high heat. Add the shallots, tomatoes, garlic and lemongrass and cook for 2-3 mins, until beginning to soften.
- Add the maple syrup, ground coriander and Thai red curry paste to the pan. Cook for another 1-2 mins, then pour in the coconut milk and 200ml water. Season generously with sea salt and simmer for 8-10 mins, until thickened slightly.
- Meanwhile, drain the tofu, pat dry with paper towel and cut into 2cm squares. Heat a large frying pan with 1 tsp oil on a medium heat. Add the tofu and cook for 8-10 mins, turning occasionally, until golden. Season with sea salt to taste.
- Heat a large saucepan filled with salted boiling water on a high heat. Add the noodles, gently separate with a fork, and boil for 3-4 mins until cooked, then drain and rinse under cold water.
- Quarter the lime. Roughly chop most of the coriander, leaving some whole for garnish. Add the sugar snap peas to the broth and simmer for a final 2-3 mins, until softening. Squeeze in the juice from 2 lime wedges, then stir in the cooked noodles and half the coriander.
- Spoon into serving bowls, top with the tofu, remaining coriander and remaining lime wedges.
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