15-Minute Miso Laksa Tofu Puffs with Noodle Salad

15-Minute Miso Laksa Tofu Puffs with Noodle Salad

Ready in 15 minutes • Serves 2
This dish most recently appeared in My Vegan & Veggie (3 Nights For 2) on Sunday, November 3, 2024.
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This quick and easy plant based recipe is our summer twist on laksa. Fried tofu puffs are tossed with a fragrant laksa-style sauce and served with tender noodles and seasonal veggies before being finished with a sprinkling of crispy shallots and squeeze of fresh lemon for the perfect balance of flavour and texture.

Ingredients

Miso Laksa Tofu Puffs

  • 50g miso laksa paste
  • 200ml coconut milk
  • 1 Tbsp sweet chilli sauce
  • 1 pack tofu puffs, cut in half

Noodle Salad

  • 1/4 pack udon noodles
  • 1/2 tsp sesame oil
  • 1 baby bok choy, sliced
  • 50g baby spinach
  • 100g mung bean sprouts
  • 1 Tbsp rice wine vinegar

To serve

  • 1/2 lemon, cut into wedges
  • 1/2 pack crispy shallots

Steps

  1. Bring a pot of hot salted tap water to the boil with the lid on.
  2. Heat a deep frypan on medium-high heat. Add miso laksa paste, coconut milk and sweet chilli sauce and use a whisk to combine. Cook for about 4 minutes, until slightly reduced. Cut tofu puffs in half, add to pan and stir through sauce. Cook for 1 minute, until tofu puffs are hot through.
  3. Add noodles to pot of boiling water and cook for 3-4 minutes, until tender. Drain well and return to pot with sesame oil to prevent sticking.
  4. Slice bok choy and add all salad ingredients to pot with cooked noodles. Toss to combine and season with salt and pepper. Cut lemon into wedges.
  5. Divide noodle salad between bowls and top with miso laksa tofu and crispy shallots. Serve lemon wedges alongside for squeezing.

Nutritional Information

Energy 2913 kj
696 kcal
Protein 24.2g
Carbohydrate 47.9g
Fat 43.1g