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Malaysian Laksa with Tofu | Creamy & Spicy
(0)
25 min
Quick
Knuspr-Küche
Eine herrlich aromatische, südostasiatische Nudelsuppe mit knusprig gebratenem Tofu, feiner Kokos-Curry-Brühe, frischem Pak Choi und knackigen Mungobohnensprossen. In 25 Minuten fertig!
Ingredients
Preparation method
Preparation
Thoroughly pat the tofu dry with paper towels and cut into bite-sized cubes. Wash the pak choi, quarter the leaves lengthwise, and rinse the mung bean sprouts in cold water.
Finely chop the ginger and garlic. Lightly bruise the lemongrass stalk with the back of a knife so that the essential oils can fully release.
Preparing the soup
Heat 1 tbsp of vegetable oil in a pan. Fry the tofu cubes all over for approx. 6 to 8 minutes until golden brown and crispy, then set aside.
Chef's tip
For an even richer flavor, you can stir a teaspoon of peanut butter or light miso directly into the broth.
If you like it extra zesty, squeeze a little fresh lime juice directly over the tofu before your first spoonful.
35 min
Under an hour
