Vegetarian Laksa with Tamarind Broth and Tofu
A fragrant noodle soup featuring tamarind-infused coconut broth, firm tofu, and bean sprouts, showcasing Singapore's Malay-Indian fusion. This singaporean-inspired asian (vegetarian) ready in about 80 minutes pairs coconut milk, tamarind paste, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups coconut milk
- 1/2 cup tamarind paste
- 1, diced onion
- 3, minced garlic cloves
- 1 tablespoon, minced ginger
- 1, finely chopped lemongrass
- 1, sliced red chili
- 1 teaspoon miso paste
- 2 cups vegetable broth
- 1 block (14 ounces), cubed firm tofu
- 1/2 cup bean sprouts
- 1/2 cup, cooked rice noodles
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1/4 cup, chopped cilantro
- 2, sliced green onions
Instructions
- Step 1: In a large pot, combine 2 cups coconut milk, 1/2 cup tamarind paste, 1 onion (diced), 3 garlic cloves (minced), 1 tablespoon ginger (minced), 1 lemongrass (chopped), 1 sliced red chili, and 1 teaspoon miso paste. Simmer 20 minutes.
- Step 2: Add 2 cups vegetable broth and simmer 20 minutes to blend flavors.
- Step 3: Add 1 block firm tofu (cubed) and simmer 10 minutes.
- Step 4: Stir in 1/2 cup bean sprouts and 1/2 cup cooked rice noodles. Cook 2 minutes until heated.
- Step 5: Add 2 tablespoons soy sauce and 1 tablespoon lime juice. Adjust seasoning.
- Step 6: Serve garnished with 1/4 cup chopped cilantro and 2 sliced green onions.
Frequently asked questions
How long does Vegetarian Laksa with Tamarind Broth and Tofu take to make?
Total time is about 80 minutes (25 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian Laksa with Tamarind Broth and Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Vegetarian Laksa with Tamarind Broth and Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian Laksa with Tamarind Broth and Tofu for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian Laksa with Tamarind Broth and Tofu vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This laksa is a game-changer! Made it for my family and they were impressed.
- ★★★★★
Perfect for a weeknight dinner. The tofu was so flavorful.
- ★★★★★
Loved the tangy tamarind broth! My kids devoured it.
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