Tomato Blues’ Vegan Laksa
Course
Dinner
,
Lunch
,
Main Course
,
Plant-based
,
Soup
Cuisine
Malaysian
Servings
2-3
people
Servings
2-3
people
Ingredients
coconut oil
Lemongrass
onions
Thinly sliced
Salt
To taste
Vegan Friendly Laksa Paste
turmeric powder
Curry Powder
Brown Sugar
Laksa Leaves
Vegetables
2
cups
Water
Shanghai Greens
Tofu
Cubed
coconut milk
Thin
Rice Noodles
Instructions
Start Instant Pot Duo Crisp on Sauté Mode Low for 9 minutes.
Mix well coconut oil, lemongrass, and onions to the pot.
Add salt and vegan friendly laksa paste. Sauté continuously for 2 to 3 minutes, ensuring not to burn the mixture.
Add turmeric powder, curry powder, brown sugar, laksa leaves, and coconut oil. Sauté for 2 minutes, stirring continuously.
Add all vegetables, except the greens. Stir and toss to mix well and deglaze the pot.
Add 1 cup of water. Stir to combine.
Tip in cubed tofu and thin coconut milk. Stir to combine.
Add another cup of water.
Set to Pressure Cook mode. High pressure for 2 minutes, followed by Quick Pressure Release.
Once done, add rice noodles to the Instant Pot and stir gently to combine.
Close the lid and set to Steam mode. Low pressure for 1 minute, followed by Quick Pressure Release.
As soon as the timer ends, mix gently.
Recipe Notes
Serve hot with your toppings of choice.