77min 4 ppl
Vegan Laksa
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 8 steps
Medium: 31–60 min or 7–12 steps
422 kcalper person
Protein 14g
Carbs 42g
Fats 22g
About this dish
A plant-based Katong-style laksa: rice vermicelli cut short and eaten with a spoon, bathed in a rich coconut and mushroom gravy with king oyster mushroom and pan-fried tofu, finished with laksa leaf and chives.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomstorn into chunks300 g
- Shallots6
- Garlic cloves3
- Bird's Eye Chilliessliced, to garnish2 whole
- Beansprouts100 g
- Chinese Chiveschopped20 g
- Laksa leavestorn10 g
Plant Proteins
- Firm tofusliced and pan-fried150 g
Tins & Jars
- Coconut Milk400 ml
Dried Goods
- Rice vermicellicut into short lengths350 g
- Dried shiitake mushroomssoaked and chopped20 g
Spices & Seasonings
- Dried Red Chilliessoaked6
Oils & Condiments
- Fermented soybean paste1 tbsp
- Vegetable stock600 ml
- Vegetable Oil30 ml
Utensils
- Blender
- Wok
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Pan-fry the sliced tofu in a little oil until golden, about 4 minutes, then set aside.
Approx. 5 minutes
2
Blend the shallots, garlic and soaked dried chillies into a paste.
Approx. 6 minutes
3
Heat a little oil in a wok and fry the blended paste with the chopped dried shiitake mushrooms and fermented soybean paste until fragrant.
Approx. 8 minutes
4
Transfer the fried paste to a large saucepan, pour in the vegetable stock and coconut milk, and bring to a gentle simmer.
Approx. 6 minutes
5
Add the king oyster mushroom chunks and simmer for 8 minutes until tender.
Approx. 8 minutes
6
Stir in the pan-fried tofu and simmer for 2 minutes to heat through.
Approx. 2 minutes
7
Blanch the noodles and beansprouts in the simmering broth for 2 minutes, then divide between bowls.
Approx. 4 minutes
8
Ladle over the broth, mushrooms and tofu, and top with chopped chives, torn laksa leaves and sliced bird’s eye chillies.
Approx. 6 minutes
