kimchicooking

Vegan Curry Laksa is my favourite noodle soup. I honestly think I could eat it every day. But like most broths a traditional Laksa takes a lot of time to make. And a traditional Laksa also often contains animal products. Which does not make it suitable for a plant based diet. Luckily with this vegan version you do not have to give up on Laksa. And it’s also very easy to make. In just 15 minutes you can have this delicious Vegan Curry Laksa on the table.

How to make a vegan Laksa broth?

For the vegan Laksa broth you only need a few ingredients. The most important one is the curry paste. Different brands often have different flavours. For the Curry Laksa I prefer a milder sweeter curry paste. Also make sure to check the ingredients to confirm that the paste is vegan.

Start by adding oil in a pan. Be a little generous with the oil. If you add too little you won’t have the red oil on the top of the broth. I usually add enough oil to cover the bottom of the pan. Next add the curry paste and bake it for a minute in the oil. Next add the curry powder, blend and bake for another minute. After you’ve baked the curry paste add the coconut milk and vegetable broth. Stir everything so the flavour are equally divided in the broth.

Which noodles to use for Curry Laksa?

You can use any noodles you like for the laksa. I used vermicelli noodles But different noodles will also be fine. You can also experiment a little and try it with different noodles each time you make the laksa.

To save time cook the noodles while you are preparing the broth. The noodles are ready when they are soft. I usually just take a noodle out of the pan and taste it to check if it’s ready. When the noodles are ready drain the water and rinse the noodles with cold water. This will prevent the noodles from sticking together.

Vegan Laksa Toppings

You can add any toppings you’d like to the laksa. I do recommend using fried tofu puffs. Traditional laksa’s also use these. And they are so delicious. If you boil them in the soup they’ll soak up the flavour. I also boiled some tofu bags with vegetables in the broth. They tasted really good with the laksa. And I also added some bean sprouts. I didn’t cook the bean sprouts but just added them to the bowl. When the soup is hot enough it will cook the bean sprouts a little in the bowl. Garnish the bowl with some Vietnamese or regular coriander.

Now the only thing left is to enjoy your beautiful bowl of Vegan Curry Laksa.

15 Minute Vegan Curry Laksa

kimchicooking Vegan Curry Laksa is my favourite noodle soup. I honestly think I could eat it every day. But like most broths a traditional Laksa takes a lot of time to… Lunch 15 Minute Vegan Curry Laksa European Print This

Serves: 2 Bowls Cooking Time: 15 min 15 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Sunflower or other neutral oil
• 2 Tbsp Red Curry Paste
• 1 Tbsp Curry Powder
• 200ml Coconut Milk
• 750ml Vegetable Broth
• Toppings (Tofu puffs, tofu bags, bean sprouts or other vegetables for example)
• Vermicelli Noodles (Or your favourite noodles)

Instructions

1. Start by adding oil to a pan. Be a little generous with the oil. If you add too little you won't have the red oil on the top of the broth. I usually add enough oil to cover the bottom of the pan.
2. Add the curry paste and bake it for a minute in the oil.
3. Add the curry powder, blend and bake for another minute.
4. After you've baked the curry paste add the coconut milk and vegetable broth. Stir everything so the flavour are equally divided in the broth.
5. Add the tofu puffs and tofu bags to the broth. And boil 10 minutes
6. In the mean time prepare the noodles. Rinse with cold water when they are cooked to prevent them from sticking.
7. Now it's time to make a beautiful bowl. Start with the noodles. Spread them evenly.
8. Add the broth. The broth should cover the noodles, but just a little. If you add too much broth the toppings won't stay in place.
9. Add the bean sprouts, tofu puffs, tofu bags.
10. Garnish with some coriander.

Enjoy!

If you’ve never made Teriyaki Tofu you should definitely try it out. It’s easy to make and goes well with many different dishes. Pair it for example with rice and vegetables for an easy dish. Or make an amazing inside out sushi roll with the teriyaki tofu and avocado.

How to slice tofu for Teriyaki Tofu?

You can slice the tofu in any shape you like. I usually slice the tofu in cubes if I’m pairing the teriyaki tofu with rice and vegetables. And I slice stick when I’m making a sushi roll.

How to make Teriyaki Tofu marinade?

The teriyaki tofu marinade is very easy to make. Put the sliced tofu in a container and add one diced garlic and 1 tsp diced ginger. Next add 4 tbsp of soy sauce, 2 tbsp of mirin and tbsp of maple syrup. Close the container and shake it gently to blend the sauce. Let the tofu marinate for at least 30 minutes.

How to bake crispy Teriyaki Tofu?

The key to getting crispy teriyaki tofu is to bake the tofu first. When the tofu is becoming crispy you can add the teriyaki sauce.

Wait until the sauce thickens. And cover each piece with the sauce

Pair the tofu with rice and vegetables.

Or make an inside sushi roll.

Teriyaki Tofu

kimchicooking If you’ve never made Teriyaki Tofu you should definitely try it out. It’s easy to make and goes well with many different dishes. Pair it for example with rice and… Dinner Teriyaki Tofu European Print This

Serves: 2 servings Prep Time: 30 min Cooking Time: 15 min 15 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 400g Tofu
• 1 Garlic clove
• 1 tsp ginger
• 4 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp maple syrup
• Oil for baking

Instructions

1. Slice the tofu, garlic and ginger
2. Put the sliced tofu, garlic, ginger, soy sauce, mirin and maple syrup in a container.
3. Shake the container to blend the sauce and let the tofu marinate for at least 30 minutes.
4. Put a little oil in a pan and bake the tofu without the sauce until it's golden brown.
5. Add the teriyaki sauce and wait for the sauce to thicken.
6. Make sure each piece is covered in sauce and the teriyaki tofu is done!

Enjoy!

This inside out sushi roll with Teriyaki Tofu and avocado is my favourite vegan sushi. The teriyaki tofu gives the sushi so much flavour that any sushi lover will appreciate this dish.

How to Make Sushi Rice?

You can cook this rice in a pan on the stove or use a rice cooker like I did. To get the perfect texture it is very important to wash the rice before cooking. Just gently wash the rice with your hands in a pot and drain several times until the water becomes clear.

For the amount of water I always just follow the instructions on the package. To give the rice extra flavour I’ve added 5 tbsp of rice vinegar and one tsp of salt.

How to make an Inside Out Sushi Roll

The inside out sushi roll is in my opinion the prettiest sushi. It’s also not that hard to make if you know a few tricks.

For the inside out sushi roll I only use half of a nori sheet. To get a straight cut I first fold the sheet in half to make a straight line. And next cut the sheet in half. Also make sure you cut the longer part of the sheet.

Spread a layer of sushi rice on the sheet. Make sure you don’t forget to put rice on the edges. If you use a wet spoon the rice won’t stick on the spoon. Next cover the rice with saran wrap and flip the sheet so the rice is on the bottom. Now you can add the teriyaki tofu, avocado and wasabi mayonaise. The filling shouldn’t take up more than 1/3rd of the sheet.

To make the perfect inside out roll start by folding one side over. Push the filling to the back if it has moved. Also Make sure there is no saran wrap stuck inside the roll. Next roll the entire mat around the roll and squeeze a few times. Unroll the mat and sprinkle some sesame seeds on the roll if you like. And cut the roll in six parts. If the edges are ugly you can slice those of first.

Vegan Inside Out Sushi Roll with Teriyaki Tofu

kimchicooking This inside out sushi roll with Teriyaki Tofu and avocado is my favourite vegan sushi. The teriyaki tofu gives the sushi so much flavour that any sushi lover will appreciate… Dinner Vegan Inside Out Sushi Roll with Teriyaki Tofu European Print This

Serves: 5 rolls ( 2 persons) Prep Time: 30 min Cooking Time: 30 min 30 min

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 250g Sushi rice
• 350ml Water (or according to package)
• 5 tbsp Rice vinegar
• 1 tsp Salt
• 3 Nori sheets
• Saran Wrap
• 350g Teriyaki tofu
• 1 Avocado
• Wasabi mayonnaise
• Sesame seeds

Instructions

1. Wash the rice until the water becomes clear
2. Add 350ml water (or if the package states different follow those measurements)
3. Cook the rice in a rice cooker or in a pan on the stove.
4. Let the rice cool and add the rice vinegar and salt
5. Cut the nori sheets in half and put rice on one side of the sheet. Make sure there are no gaps at the edges. If you use a wet spoon the rice won't stick on the spoon.
6. Next cover the rice with saran wrap and flip the sheet so the rice is on the bottom.
7. Now you can add the teriyaki tofu, avocado and wasabi mayonaise. The filling shouldn't take up more than 1/3rd of the sheet.
8. To make the perfect inside out roll start by folding one side over. Push the filling to the back if it has moved. Also Make sure there is no saran wrap stuck inside the roll.
9. Next roll the entire mat around the roll and squeeze a few times.
10. Unroll the mat and sprinkle some sesame seeds on the roll if you like.
11. Cut the roll in six parts. If the edges are ugly you can slice those of first.

Enjoy!