Vegetable Laksa


  • 400g
    firm tofu, cut into 2cm cubes
  • spray oil, for cooking
  • 1 x (150g)
    onion, sliced
  • 1 (230g)
    small eggplant, chopped coarsely
  • 230g
    jar laksa paste
  • 1 cup (130g)
    green beans, chopped coarsely
  • 2 cups (500mL)
    light coconut milk
  • 2 cups (500mL)
    vegetable stock
  • 3 tsp
  • 2 tsp
    brown sugar
  • 2 tsp
  • 1 cup
    coarsely chopped coriander leaves
  • 2 cups (160g)
    bean sprouts

How to Cook

Prep Time: 10 minutes | Cooking Time: 30 minutes
  1. Heat oil in a medium pan, cook tofu until golden brown and crisp, set aside.

  2. Heat oil in a large pan or wok, add onions and eggplant, cook for 2 minutes or until golden brown, add laksa paste, cook for a further 5 minutes and add beans.

  3. In a medium bowl, whisk coconut milk, vegetable stock, and cornflour until combined, add to pan and bring to the boil.

  4. Add sugar and MAGGI Fish Sauce to pan, reduce heat, simmer for 10 minutes or until vegetables are tender.

  5. Stir through reserved tofu, coriander and top with bean sprouts. Serve.