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Beancurd Laksa

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The popular Malaysian dish made with beancurd.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Beancurd Laksa

Main Ingredients

Hard beancurd (tofu) , Soft beancurd (tofu)

Cuisine

Oriental

Course

Main Course-Veg

Level Of Cooking

High

Ingredients

  • Hard beancurd (tofu)
    200 grams
  • Soft beancurd (tofu)
    200 grams
  • Shallots
    10-12
  • Garlic
    5-6 cloves
  • Ginger chopped
    1 tablespoon
  • Lemon grass chopped
    2 tablespoons
  • Roasted peanuts
    2 1/2 tablespoons
  • Fresh red chillies chopped
    1/2 teaspoon
  • Oil
    1 tablespoon
  • Spring onion greens chopped
    2
  • Curry powder
    1 1/2 tablespoons
  • Coconut milk
    1/2 cup
  • Lemon
    1
  • Lemon juice
    2 tablespoons
  • Salt
    to taste
  • Fresh coriander leaves chopped
    1 tablespoon
  • Noodles boiled
    1 cup
  • Cucumber unpeeled and sliced
    1 medium
  • Spring onion bulb sliced
    1
  • Fresh mint leaves
    a few

Method

Step 1


Grind shallots, garlic cloves, ginger, lemongrass, peanuts and red chillies with little water to a paste. Heat oil in non stick pan. Add chopped spring onion bulbs and sauté for 1 minute.

Step 2


Cut hard and soft tofu into 1 inch cubes and add along with ground paste and 1 cup water. Mix well.Add curry powder and mix well. Cook for 2 minutes.

Step 3


Add coconut milk and mix. Cut lemon into slices and add 2 slices along with lemon juice, salt and coriander leaves. Mix well and cook till it comes to boil.

Step 4


Roll noodles around a fork and place in a large serving bowl. Pour laksa on top. Halve cucumber slices and add along with spring onion greens, sliced spring onion bulb and mint leaves. Serve hot.

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