Tofu Thai Curry Laksa Recipe

Prepare aromatics

Heat a large wide pot or Dutch oven over medium heat. Add 2 tbs vegetable oil. Once shimmering, add minced garlic, grated ginger and chopped lemongrass. Sauté for 1–2 minutes until fragrant, stirring constantly so garlic does not burn.

Bloom the curry paste

Add the red curry paste and turmeric to the pot. Stir and cook for 2–3 minutes, pressing the paste into the oil so the flavors bloom and the raw edge of the paste mellows.

Add liquids

Pour in the coconut milk, stir to combine and bring just to a gentle simmer. Add the vegetable broth, soy sauce and brown sugar. Stir, then reduce heat to medium-low and let the base simmer gently for 6–8 minutes to marry flavors.

Finish base seasoning

Taste and add lime juice and, if desired, 1 tbs fish sauce or extra soy for saltiness. Adjust sweet-sour-salty balance to your liking. Keep the broth at a gentle simmer while you prepare the tofu and vegetables.

Prepare tofu

While the broth simmers, press tofu well (at least 15–20 minutes) to remove excess moisture if not already pressed. Cut into 1/2-inch cubes. Pat dry with paper towels.

Pan-fry tofu

Heat 2 tbs neutral oil in a nonstick or cast-iron skillet over medium-high heat. When hot, add tofu cubes in a single layer (work in batches if necessary). Fry, turning as needed, until golden and crisp on at least two sides, about 6–8 minutes total. Transfer browned tofu to a paper-towel–lined plate. Optionally sprinkle a pinch of salt while still hot.

Add tofu to broth

Add half of the fried tofu cubes directly into the simmering laksa broth to warm and absorb flavor. Reserve the other half for topping to keep some crisp texture.

Cook noodles

Prepare rice vermicelli according to package instructions (usually soaking in hot water for 3–5 minutes or briefly boiling 2–3 minutes). Drain and set aside. Do not overcook because they will warm further in the soup.

Cook vegetables

Add sliced mushrooms and red bell pepper to the simmering broth and cook 3–4 minutes until just tender. Add bok choy (or spinach) and bean sprouts and simmer another 1–2 minutes until greens are wilted but still bright.

Assemble bowls

Divide drained noodles among 4 bowls (about 50 g cooked noodles per serving). Ladle hot laksa broth and vegetables over the noodles, making sure each bowl gets pieces of tofu that have been warmed in the broth.

Finish and garnish

Top each bowl with the reserved crispy tofu cubes, a handful of bean sprouts if you like extra crunch, sliced green onions, cilantro and Thai basil. Scatter fried shallots, sliced red chili and crushed peanuts/cashews as desired. Serve with lime wedges on the side for squeezing over the soup.

Serving notes

Serve immediately while hot. Offer extra soy or fish sauce, chili flakes, or more lime on the table so diners can adjust seasoning. Leftover broth keeps in the refrigerator up to 3 days; add fresh herbs and crispy tofu when reheating.