Tempeh Laksa Recipe

tempeh laksa recipe

This dish serves 2 people, if you’re a fan of Laska you will love this recipe. If you don’t like tempeh swap with tofu 🌱

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  • Pad Thai Noodles
  • 250g Of Tempeh
  • 1 Tbps Curry powder
  • 1 Fresh Red Chilli
  • 1 Tin of Coconut milk
  • 1 Carrot
  • 1 Bunch Of Bok choy
  • 1 Broccoli
  • 1 Onion
  • 2 Tbsp soy sauce/tamari * gf option
  • 4 cups of Water
  • Oil Of Choice
  • Salt & pepper
  1. Heat a large sauce pan with oil, finely dice a onion, red chilli and sauté, add soy sauce, curry powder followed by 1 tbsp of the coconut milk, stir for 3-5 minutes
  2. Stir slowly, season with salt & pepper, add the rest of the coconut milk. Add four cups of water, and leave on a low heat to simmer for 20 minutes.
  3. Boil hot water, place noodles into a heat proof bowl cook for 4 minutes, do not overcook, drain and run under cold water to stop them cooking, then add into the laksa sauce.
  4. Heat oil in a pan, add tempeh & fry until golden. Set aside.
  5. Dice carrot into thin sticks, and cut the broccolini into florets size. Add veg to the laska in the last 10 minutes. Then add bok choy within the last 2 minutes.
  6. Serve with the tempeh on top

Enjoy 🌱

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