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Laksa
Malaysia's most celebrated noodle soup — a rich, spiced coconut milk broth fragrant with lemongrass, galangal and turmeric, served with prawns, tofu and rice noodles.
⏱ 70 min🔥 560 kcalMedium
★4.9(2,034)
6 recipes using tofu — Laksa, nasi lemak, char kway teow — a vibrant fusion of Malay, Chinese and Indian flavours.
These 6 malaysian tofu recipes are ready in about 61 minutes on average, with 380–780 kcal per serving, and 17% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Malaysian cuisine — Laksa, nasi lemak, char kway teow — a vibrant fusion of Malay, Chinese and Indian flavours — brings its own distinctive techniques and seasonings to every ingredient it touches. When Malaysian cooks work with tofu, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are frying, simmering, stir-frying and boiling.
A protein-rich soybean curd that acts as a flavour sponge — neutral on its own, irresistible once marinated and seared. In this collection it's most often cooked with bean sprouts, coconut milk, shrimp peeled, lemongrass, fresh galangal and fish sauce. The dishes here span malaysian classics ready in as little as 25 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Curry Laksa is the highest-rated dish in this collection at 4.9★ from 2,640 ratings.
Malaysia's most celebrated noodle soup — a rich, spiced coconut milk broth fragrant with lemongrass, galangal and turmeric, served with prawns, tofu and rice noodles.
Malaysia's most iconic noodle soup — a rich, spicy coconut broth with thick rice noodles, shrimp, tofu puffs, and a complex rempah spice paste, a meal of extraordinary depth.
Vibrant Indian-Muslim Malaysian stir-fried noodles with tofu, egg, and a tangy tomato-chili sauce.
Rich, spicy coconut curry noodle soup with shrimp, tofu puffs, and bean sprouts — a Malaysian masterpiece.
Malaysian street food made from instant noodles stir-fried with vegetables, eggs, and seafood.
Malaysian spicy coconut noodle soup with shrimp, chicken, and tofu puffs — fragrant, fiery, soul-satisfying.
Firm and extra-firm tofu hold their shape for frying and grilling; silken tofu is for soups, sauces and blending. Check the date and that it's stored in clean water.
Press firm tofu to expel water so it crisps and absorbs marinade. A cornflour coating gives shallow-fried cubes a golden crust; freezing then thawing makes it chewier.
A complete plant protein that's low in saturated fat and a useful source of iron and calcium.
Most of these 6 Malaysian tofu recipes are ready in around 61 minutes from start to finish. The quickest, Maggi Goreng (Malaysian Instant Noodle Stir-Fry), takes about 25 minutes, while the slower-cooked dishes run up to 105 minutes.
Across this collection they range from about 380 to 780 kcal per serving, averaging 543 kcal — Maggi Goreng (Malaysian Instant Noodle Stir-Fry) is the lightest option at 380 kcal.
Maggi Goreng (Malaysian Instant Noodle Stir-Fry) is a great place to start — it's rated easy and comes together in about 25 minutes. 17% of the recipes here are beginner-friendly.
In these recipes, tofu is most often paired with bean sprouts, coconut milk, shrimp peeled, lemongrass, fresh galangal and fish sauce. Malaysian kitchens also lean on its own regional aromatics, fats and signature spice blends.