Beancurd Laksa

The popular Malaysian dish made with beancurd. This recipe is from FoodFood TV channel

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Beancurd Laksa
Main Ingredients Hard Beancurd, Soft Beancurd
Cuisine Malaysian
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Beancurd Laksa

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


  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.
  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.
  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.
  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.

Nutrition Info

Calories 926
Carbohydrates 46.9
Protein 60.5
Fat 50.7
Other Fiber Iron- 24.8mg