Dairy-Free Singapore Laksa with Tofu

Ingredients

• about 450 g Rice noodles (thick)
• 1 block Firm tofu
• 2 cups Bean sprouts
• 2 cans Coconut milk (full fat)
• 4 tbsp Laksa paste
• 2 cups Vegetable broth
• 1 tbsp Fish sauce (optional)
• 1 tsp Sugar
• 2 large Lime
• 0.25 cup Fresh cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the 1 block of firm tofu to remove excess water, then cut it into 1.27 cm cubes. In a large non-stick skillet (e.g., a 30.48 cm skillet) over medium-high heat (176.7-190.6°C / 175-190°C), dry-fry the 1.27 cm tofu cubes for 8-10 minutes, turning occasionally, until they are golden brown and slightly crispy on all sides. Remove the fried tofu from the skillet and set aside.
2. 2In a large pot (e.g., a 6-quart pot), bring 8 cups of water to a rolling boil over high heat (100°C / 100°C). Add the about 450 g of thick rice noodles and cook for 3-5 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles immediately and rinse them with cold water to prevent sticking, then set the drained noodles aside.
3. 3In a large heavy-bottomed pot (e.g., a 6-quart Dutch oven) over medium heat (148.9-162.8°C / 150-160°C), pour in the 2 cans of full-fat coconut milk and the 2 cups of vegetable broth. Stir gently to combine the liquids.
4. 4Add the 4 tbsp of laksa paste, the 1 tbsp of fish sauce (if using), and the 1 tsp of sugar to the pot. Stir thoroughly until the laksa paste is fully dissolved and combined with the coconut milk and vegetable broth.
5. 5Increase the heat to medium-high (176.7-190.6°C / 175-190°C) and bring the broth to a gentle simmer, where small bubbles consistently break the surface. Reduce the heat to medium-low (93.33-107.2°C / 93-107°C) and let the broth simmer for 15 minutes, stirring occasionally to prevent sticking; the broth should thicken slightly and become fragrant.
6. 6Add the previously prepared 1.27 cm fried tofu cubes and the 2 cups of bean sprouts to the simmering broth. Continue to cook for another 5 minutes, allowing the tofu to absorb some of the broth's flavor and the bean sprouts to soften slightly but retain a crisp bite.
7. 7Divide the cooked about 450 g of thick rice noodles evenly among four serving bowls. Ladle the hot laksa soup, including the fried tofu and bean sprouts, over the noodles in each bowl. Garnish each serving with a sprinkle of the 0.25 cup of fresh cilantro, roughly chopped, and serve immediately with wedges from the 2 large limes on the side for squeezing.

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