Tofu & Rice Noodle Laksa


1. In a bowl whisk the Bragg Liquid Aminos and Lotus Light Agave Syrup together.

2. Add tofu and toss to coat.

3. Cook tofu in in the marinade with a little oil until browned all over. Set aside.


To Serve:

  • Lime wedges
  • Cooked tofu
  • Sliced red chilli
  • Greens of choice, I used baby spinach. (Thai Basil is a great addition, if you can get it.)
  • Fried mushrooms or mushroom slices

1. Fry the reserved whole mushrooms or a few mushroom slices and set aside to go on the top.

2. Cook the carrot and zucchini in a little oil for a few minutes.

3. Add the mushrooms and laksa paste. Stir for a minute.

4. Add water with stock powder, coconut milk, tamarind, lime juice, palm sugar and Braggs.

5. Bring to the boil and add rice noodles. Simmer until noodles are cooked.

6. Serve topped with tofu, greens, mushrooms, chilli and lime wedges.