Tofu and baby pak choy laksa

Tofu and baby pak choy laksa

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  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

In just 20 minutes you can warm up the family with this tofu and pak choy laksa.

Featured in
Laksa recipes, Tofu recipes


  • 150g rice stick noodles
  • 2 teaspoon peanut oil
  • 220g jar laksa paste
  • 400ml can coconut milk
  • 2 cups (500ml) Massel vegetable liquid stock
  • 2 teaspoon fish sauce
  • 2 teaspoon brown sugar
  • 1 bunch baby pak choy, cut lengthways into wedges
  • 200g snow peas, trimmed, thinly sliced lengthways
  • 300g pkt firm tofu, cut into 2cm pieces
  • 1 cup (55g) bean sprouts, ends trimmed
  • 1/2 cup coriander leaves
  • Lime wedges, to serve


  • Step 1
    Place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins to soften. Drain well. Divide among serving bowls.
  • Step 2
    Meanwhile, heat the oil in a large saucepan over high heat. Add the laksa paste and cook, stirring, for 1 min or until aromatic. Add the coconut milk and stock and bring to a simmer. Add the fish sauce and sugar and taste, adding more fish sauce and sugar if necessary. Add the pak choy and snow peas and cook for a further 1 min or until tender-crisp.
  • Step 3
    Divide the tofu and laksa mixture among the bowls with the noodles. Top with bean sprouts and coriander. Serve with lime wedges.

  • High fibre
  • Low carb


  • 2440 kj


  • 39g

    Fat Total

  • 20g

    Saturated Fat

  • 11g


  • 19g


  • 34g

    Carbs (total)

All nutrition values are per serve
  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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