Singaporean laksa with kale, vermicelli, and braised tofu

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

Singaporean laksa with kale, vermicelli, and braised tofu

Singaporean laksa with kale, vermicelli, and braised tofu

Gluten-Free Friendly, Dairy-Free, Mediterranean, Vegan, Protein Plus

2 Servings, 800 Calories/Serving

20 Minutes

Save yourself a trip to Singapore with this satisfying noodle soup, made with vermicelli, braised tofu, and hearty kale in a rich coconut milk broth.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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
  • ½ pound Hodo organic braised tofu
  • 3 ounces organic shredded kale
  • 1 organic cucumber
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket lemongrass paste (lemongrass - EVOO - garlic - ginger - turmeric)
  • 2 tablespoons sambal oelek (optional)
  • ½ cup coconut milk

Nutrition per serving

Calories 800, Total Fat 42g (54% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 540mg (23% DV), Total Carb. 82g (30% DV), Fiber 8g (29% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 27g
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, Sesame.


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

Wash produce before use


Cook the rice noodles

Bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 4 to 5 minutes. Drain, reserving 2 cups [4 cups] cooking water. Rinse the noodles with cold water, transfer to a medium bowl, and cover to keep warm. Wipe the pot dry.
Meanwhile, cook the tofu and kale.


Prep and cook the tofu

  • Pat the tofu dry with paper towels; cut the tofu into 1-inch cubes.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Stir in the kale and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Meanwhile, prepare the garnishes and start the broth.


Prep the garnishes

  • Peel the cucumber, if desired; cut half the cucumber into matchsticks. Save the remaining half for another use. [Cut 1 cucumber into matchsticks; save the remaining cucumber for another use.]
  • Cut the lime into wedges.
  • Coarsely chop the cilantro.


Make the broth; finish the dish

In the same pot used for the noodles, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the lemongrass paste and up to half the sambal oelek and cook until fragrant, about 1 minute (set aside the remaining sambal oelek for serving). Add the coconut milk and reserved noodle cooking water and bring to a boil, then reduce to a simmer. Stir in the tofu, kale, and noodles and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the broth, tofu, kale, and noodles to individual bowls. Garnish with the cucumber, cilantro, and as much of the remaining sambal oelek as you like. Serve with the lime wedges.
Kids Can!
  • Fill a sauce pot with water for the noodles.
  • Pat the tofu dry.
  • Garnish the noodles with cucumber and cilantro.