Winter is here, and there’s nothing more comforting than a bowl of noodles served in hot, aromatic broth. Chewy egg noodles paired with a rich, warming soup are the kind of food that instantly soothes and satisfies. This Malaysian-inspired vegetarian laksa takes your noodles to the next level, with a deeply flavourful coconut laksa broth and plenty of spice. We make the laksa paste from scratch, ensuring vegetarians aren’t left out, and most importantly - keeping it completely free from additives. Instead, this easy vegetarian laksa with crispy tofu is built on natural aromatics like ginger, lemongrass, garlic, and chilli, delivering bold, authentic flavour in a comforting vegetarian noodle soup that’s perfect for cold winter days.
Number of servings: 4
Cooking time: 2 hours
Preparation time: 1 hour
Ingredients
Laksa Paste
100g peeled baby shallots
3 garlic cloves
25g peeled ginger, sliced
15g lemongrass (soft white stem only), sliced
2 tsp ground coriander
2 tsp dried red chillies
2 tbsp sambal chilli paste (or other savoury chilli paste)
Laksa Broth
1 tbsp coconut oil
2 tbsp laksa paste
400ml coconut milk
400ml vegetable stock
3 curry leaves
2 tbsp soy sauce
½ tsp salt
½ tsp sugar (optional)
Charred Cauliflower
1 small cauliflower, cut into thick steaks or large florets
1 tsp oil
Pinch of salt
Crispy Tofu
200g firm tofu, pressed and cut into 2cm cubes
1 tbsp cornflour
2 tsp oil
To Serve
Cooked egg noodles 4 nests (250g)
2 tbsp roasted peanuts, roughly chopped
Lime wedges
Fresh coriander, chopped
Optional: sliced red chilli
Method
1. Make the Laksa Paste
Add the shallots, garlic, ginger, sliced lemongrass, ground coriander, dried chillies, sambal chilli paste, and the optional bruised lemongrass to a blender.
Blend until you have a smooth, aromatic paste, adding 1–2 tablespoons of water if needed to help it along. Set aside.
2. Prepare the Crispy Tofu
Pat the tofu very dry using kitchen paper. Toss evenly with cornflour until lightly coated.
Heat 2 teaspoons of oil in a pan over medium–high heat. Fry the tofu cubes until crisp and golden on all sides.
Season lightly with salt, then transfer to a plate lined with kitchen paper and set aside.
3. Char the Cauliflower
Heat 1 teaspoon of oil in a Season Cast Iron Frying Pan over medium–high heat.
Add the cauliflower steaks or florets and season with salt. Press down firmly using the Season Cast Iron Steak Press to maximise contact with the pan.
Cook for 6–8 minutes, turning once, until deeply charred on both sides and tender throughout. Set aside.
4. Build the Laksa Broth
In a Season Cast Iron Casserole, melt 1 tablespoon of coconut oil over medium heat.
Add the homemade laksa paste and fry for about 5 minutes, stirring regularly, until deeply fragrant and the oil begins to separate.
Pour in the coconut milk and stock, then add the curry leaves. Stir well, bring to the boil, then reduce to a gentle simmer. Cover with a lid and cook for 30 minutes.
Season with soy sauce, salt, and sugar (optional, to soften the heat).
Adjust to taste - more soy for savoury depth, more sugar for balance, or lime juice for brightness.
5. Assemble
Cook the egg noodles according to packet instructions, then drain well.
Divide the noodles between Season Ramen Bowls. Ladle over the hot laksa broth.
Top with the charred cauliflower and crispy tofu. Finish with chopped peanuts, fresh coriander, lime wedges, and optional sliced chilli.
