Accidentally Vegan Weeknight Laksa

Purists will say this isn’t technically a laksa because it’s vegan, but red curry paste, coconut milk, and Chinese sesame paste combine beautifully to create a spicy, creamy, nutty stock that’s surprisingly close to the traditional dish. When you want laksa in a hurry, this is the recipe you’ll turn to again and again. Chinese Sesame Paste Chinese sesame paste is made with whole toasted seeds and is thicker than tahini. It has an intensely toasted flavor and deep color. In a pinch, you can substitute tahini mixed with toasted sesame oil (use 1 teaspoon of toasted sesame oil for every tablespoon of tahini). Chinese sesame paste is available at Asian grocery stores and online

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% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the oil in a stockpot over medium heat. Add the garlic and ginger and cook until fragrant, 1 minute.

Step 2

2. Stir in the curry paste and fry until the oils start to separate from the solids, 2 to 3 minutes. Stir in the coconut milk, vegetable stock, sesame paste, and 1/2 cup cold water. Add the lemongrass. Turn the heat up to medium-high and bring the soup to a boil.

Step 3

3. Add the tofu cubes and puffs, reduce the heat to low, and simmer until the tofu and tofu puffs are heated through and the flavors concentrate, 10 to 15 minutes.

Step 4

4. Meanwhile, bring a large pot of water to a boil over high heat. Add the vermicelli and cook according to the package directions. Drain well.

Step 5

5. Ladle 2 cups of the broth through a strainer into each of four warmed bowls. Divide the noodles, tofu, and tofu puffs evenly among the bowls. Serve immediately.