Octopus Tofu Laksa

A comforting bowl of Octopus Tofu Laksa with rich coconut broth, aromatic spices, and tender seafood tofu. Creamy, mildly spicy, and ready in under 35 minutes.

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Servings: 2 - 3 Portions

Ingredients

Main:

• 400 g octopus tofu, sliced into thick rounds or halves

• 200 g egg noodles or rice noodles

• 100 g bean sprouts

• 1 handful fresh herbs (cilantro or Vietnamese mint)

• 1 lime, cut into wedges

  
  

Laksa Paste (Blend Until Smooth):

• 3 shallots

• 2 cloves garlic

• 2 red chilies (adjust to spice level)

• 1 tbsp dried shrimp (optional, for depth)

• 1 tsp turmeric powder

• ½ tsp ground coriander

• 1 tsp shrimp paste (optional)

• 2 tbsp cooking oil (to help blending)

(Shortcut: You can replace with 2–3 tbsp store-bought laksa paste.)

Broth:

• 400 ml coconut milk

• 500 ml chicken or seafood stock

• 1 stalk lemongrass (bruised)

• 1 tsp sugar

• 1 tbsp fish sauce

• Salt to taste

  
  

Instructions

1. Prepare the Noodles

Cook noodles according to package instructions.Drain and set aside.

2. Cook the Laksa Base

Heat 1 tbsp oil in a pot over medium heat.Add blended laksa paste and sauté for 3–5 minutes until fragrant and slightly darker in color (important step for depth of flavor).

3. Build the Broth

Add lemongrass, stock, and bring to a gentle boil.Pour in coconut milk and lower to a simmer.Season with fish sauce, sugar, and salt.Let simmer for 5–7 minutes to allow flavors to develop.

4. Add the Octopus Tofu

Gently add the sliced octopus tofu.Simmer for 3–4 minutes only (do not overcook to keep it tender).

5. Assemble

Place noodles in a bowl.Ladle hot laksa broth and tofu over noodles.Top with bean sprouts and fresh herbs. Serve with lime wedges on the side.

Optional Toppings (Highly Recommended)

• Sambal chili oil

• Crispy shallots

• Soft-boiled egg

• Fried tofu puffs

• Extra coconut milk drizzle for visual effect

  
  

Tips for Best Results

• Sautéing the paste properly is key to a rich laksa flavor.

• If you prefer thicker broth, reduce stock by 100 ml.

• For extra seafood flavor, add a few prawns to the broth.

• Taste and balance: Laksa should be creamy, slightly spicy, savory, and lightly sweet.