Protein Boost | Spicy Vegetarian Laksa with Tofu
Mushrooms & Baby Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
1040 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. You’ll find variations galore of laksa in different Southeast Asian nations, but rice noodles in richly spiced coconut broth are truly a comfort food without borders. The scent of red curry paste, ginger and lemongrass emanates from each heart-warming portion, loaded with tender-to-the-bite veggies.
We will send you:
- 225g Baby bok choy
- 225g Sliced mushrooms
- 15ml Ginger paste
- 15g Minced lemongrass
- 400ml Organic fair-trade coconut milk (non-GMO)
- 18g Red curry paste
- 30ml Vegetable demi-glace
- 225g Fresh Shanghai noodles
- 1 Block of tofu (non-GMO)
Contains: Soy • Wheat
You will need:
Oil
Salt & pepper (S&P)
Strainer
2 Medium pots
Total Fat
58 g
Saturated Fat
34 g
Sodium
980 mg
Total Carb
87 g
Sugars
11 g
Protein
47 g
Fibre
6 g
Preparation
Boil the noodles
- Bring a medium pot of salted water to a boil.
- Add the noodles; stir gently to separate.
- Boil, 5 to 7 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Start the laksa
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- In a second medium pot, heat a generous drizzle of oil on medium-high.
- Add the mushrooms and sauté, 2 to 3 min., until beginning to brown.
- Add the bok choy and sauté, 1 to 2 min., until beginning to wilt; season with S&P.
Finish the laksa
- To the pot, add the curry paste (add ½ for medium spicy), ginger and lemongrass.
- Cook, stirring often, 1 to 2 min., until fragrant.
- Add the coconut milk, demi-glace and ¼ cup water (double for 4 portions); stir well and bring to a simmer.
- Cook, stirring occasionally, 3 to 4 min., until slightly thickened; season with S&P.
Plate your dish
- Divide the noodles between your bowls.
- Top with the laksa. Bon appétit!
