Malaysian tofu laksa with green beans and rice noodles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Malaysian tofu laksa with green beans and rice noodles

Dairy-Free, Gluten-Free, Vegan

2 Servings, 790 Calories/Serving

20–35 Minutes

Our beloved lemongrass paste lends slow-cooked flavor to this gluten-free noodle bowl, a twist on the go-to dish for many Malaysian street-food hawkers.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces vermicelli rice noodles
  • ¼ pound organic green beans
  • 10 ounces Hodo organic firm tofu
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket lemongrass paste (lemongrass - EVOO - fresh garlic - fresh ginger - ground turmeric)
  • ¼ ounce Chinese chiles (optional)
  • 1 cup coconut milk
  • 1 tablespoon brown sugar
  • 1 organic lime
  • 4 or 5 sprigs organic fresh mint
  • 3 ounces organic shredded carrots

Nutrition per serving

Calories: 790, Protein: 37g (74% DV), Fiber: 12g (48% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 5g, Saturated Fat: 11g (55% DV), Cholesterol: 0mg (0% DV), Sodium: 150mg (6% DV), Carbohydrates: 93g (31% DV), Total Sugars: 13g, Added Sugars: 6g (12% DV).
Contains: Tree Nuts (coconut), Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice noodles

Bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water, then return to the pot and toss with 1 to 2 teaspoons oil to prevent sticking.
While the water heats and the noodles cook, prepare the ingredients for the laksa.

2

Prep the laksa ingredients

  • Trim the stem ends from the green beans; cut the beans into 1-inch lengths.
  • Cut the tofu into 1-inch cubes.
  • Coarsely chop the cilantro; divide into two equal portions, one for the sauce and one for garnish.

3

Cook the tofu laksa

In a wok or large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the lemongrass paste and cook until fragrant, 1 to 2 minutes. Add the green beans and as many Chinese chiles as you like, season with salt and pepper, and cook, stirring occasionally, until the beans are starting to soften, 2 to 3 minutes.
Add the tofu, coconut milk, brown sugar, and 1 cup [2 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the beans are just tender and the tofu is heated through, 3 to 5 minutes. Remove from the heat, discard the chiles, and stir in half the cilantro. Season to taste with salt and pepper.
While the tofu laksa cooks, prepare the remaining garnishes.

4

Prep the remaining garnishes

  • Cut the lime into wedges.
  • Strip the mint leaves from the stems; coarsely chop the leaves.

Serve

Transfer the noodles to individual bowls and top with the tofu laksa and any lemongrass-coconut sauce in the pan. Garnish with the carrots, mint, and remaining cilantro and serve with the lime wedges.
Kids Can!
  • Time the rice noodles.
  • Divide the cilantro.
  • Measure the water for the laksa.
  • Strip the mint leaves.
  • Add the garnishes.