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Tofu and baby pak choy laksa

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Short on time? Whip up this easy laska recipe in minutes! Flavourful, creamy and warming, it’s perfect as a meat-free dinner option during the week.

  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes
Tofu and baby pak choy laksa


  • 150g rice stick noodles
  • 2 tsp peanut oil
  • 220g jar laksa paste
  • 400ml can coconut milk
  • 2 cups (500ml) vegetable stock
  • 2 tsp fish sauce
  • 2 tsp 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
  • ½ cup coriander leaves
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Divide the tofu and laksa mixture among the bowls with the noodles. Top with bean sprouts and coriander. Serve with lime wedges.