/ peanut butter tofu laksa

There’s something deeply comforting about a big, steamy bowl of laksa — especially when it comes together in just 30 minutes.

This nourishing laksa starts with mineral-rich bone broth, a natural source of collagen, glycine, and gut-supportive amino acids.

It’s paired with fibre-rich leafy greens to support microbial diversity and organic ramen noodles (not sure if ramen noodles belong in laksa, but hey, who makes the rules anyway?!)

The peanut butter tofu serves as a plant-based protein source, providing amino acids along with essential minerals such as calcium, iron, and magnesium.

Finished with a drizzle of chilli oil, a sprinkle of sesame seeds, and fresh spring onions.

And vwolla! It’s so easy - You’ll be making this on repeat.

VG, V, DF SERVES 2

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INGREDIENTS

Laksa

• 2 tbsp Laksa Paste*  

• 2 cups Bone broth (or veggie broth for plant based option)

• 400 ml coconut milk

• 1 bunch bochoy

• 1 bunch chinese broccoli 

• 2 garlic cloves

• 1 cm nob ginger

• 2 servings Organic ramen noodles*  

Peanut Butter Tofu

• 1 block firm tofu, cubed  

• 1 tbsp olive oil

• 2 tbsp natural peanut butter

• 2 tbsp tamari 

• 1/2 lime, juiced

• 1 tbsp maple syrup

• 1 tbsp sesame oil

Toppings

• Chilli oil (optional, but highly recomended)

• sesame seeds 

• spring onions, chopped

RECIPE

1. Prepare the Tofu
Whisk together peanut butter, tamari, lime juice, maple syrup, and sesame oil in a bowl. In a pan, heat up olive oil and pan fry until golden. Turn the heat down and pour over the peanut butter sauce until sticky. set aside.

2. Make the Laksa Broth
 In a pot, sauté garlic and ginger in a little sesame oil until fragrant. Add laksa paste and stir for 1–2 minutes to release aroma. Pour in bone broth and bring to a gentle simmer. 

3, Add the Veg:
Add bok choy and Chinese broccoli to the broth and simmer until just tender (about 3–5 minutes).

4. Cook the Noodles:
Prepare noodles according to packet instructions. Drain and divide between serving bowls.

5. Assemble Your Laksa:
ladel the hot broth over the noodles. Top with greens, peanut butter tofu, a drizzle of chilli oil, sesame seeds, and chopped spring onions.

NOTES

*Brands*

• Laksa Paste:
  I love using Mekhala Curry Paste (found in most health food stores) Alternatively, Ayam Curry Paste is great and easy to find at Woolworths or Coles — and it’s free from preservatives.

• Noodles:
  I use Hakubaku Organic Ramen Noodles – they’re available at Woolworths or your local health food store.

  *QUANTITIES*
  This recipe offers a single serve of porriage and makes 1/2 cup of chia jam so you can have this prepped for the week.

*Storage*
If you want to meal prep, Keep noodles separate to avoid them becoming soggy — cook fresh noof pos.

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