This recipe can be on the table in 15 minutes. Add any quick-cooking vegetables. Shirataki Noodles are a low-calorie alternative to egg noodles, although they have a chewier texture much like glass noodles. For a lower-calorie option, replace coconut cream with evaporated milk. This tastes even better the next day as the tofu and shirataki soaks up all the delicious flavours.
Ingredients 400mL Coconut cream
400mL Boiling water
90g Laksa Paste
1-2 small chillis
2 cloves fresh garlic
400g Firm Tofu
400g Shirataki noodles
handful of snowpeas
1/2 bunch fresh coriander
Gather your ingredients so you're ready to go!
Drain tofu and cut into large slices. Press to remove excess water by placing between a teatowel lined with paper towel. To speed up the process, put a cookie tray on top and load with something heavy like books. Cut into cubes.
Firm tofu should not need a lot of pressing
Dice garlic and chillis. Top and tail snowpeas. Roughly chop coriander.
Bring water and coconut cream to boil. Add chilli, garlic, tofu, noodles and snowpeas and heat through.