About this recipe
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- 200g Firm tofu
- 200g Flat rice noodles
- 1 tbsp Coconut oil
- 100g Laksa paste, plus more to taste
- 160g Green beans, ends removed
- 160g Red pepper, finely sliced
- 1 can Coconut milk
- 160g Carrot, julienned
- Juice of ½ lime
- Handful of coriander, chopped
- Handful of mint, chopped
Cut the tofu into 1 inch thick slices. Place the slices onto one half of a clean tea towel, then fold over the other half and press to squeeze out the liquid. Cut the tofu slices into 1 inch squares and set aside.
Cook the noodles as per the packet instructions and set aside.
Heat the coconut oil in a wok or frying pan, then add the laksa paste and stir to combine. The intensity of flavour will vary depending on which brand of paste you use, so start with 100g and add more later if needed.
Add the tofu to the pan and stir to coat in the paste. Cook for 7-8 minutes, turning frequently, until the tofu starts to brown in places.
Add the green beans, red pepper, coconut milk and a splash of water to loosen if needed, and bring to a simmer. Cook for 8 minutes, or until the veg has softened. Taste and add more laksa paste here if needed, cooking for a further couple of minutes.
Remove from the heat, then add the noodles, carrot and lime juice, and stir to combine. Serve between two bowls and top with mint and coriander.