top of page

Tofu Laska

Laska Paste


  • 7 Red chili small

  • 1/2 cup Olive oil

  • 1 teaspoon Shrimp Paste (optional)

  • 2 Lemon grass, crushed

  • 6 cloves Garlic, crushed

  • 1 tablespoon Ginger, crushed

  • 1 tablespoon Turmeric, crushed

  • 2 Shallots, crushed


Place shrimp paste and red chilis in a small bowl and cover with boiling water. Crush all spices in a mortar and pestle. Transfer these to a bamix or food processor and add the olive oil and chili mix. Blend to a pulp. Add 1 teaspoon-tablespoon to a pot of laska soup (depending on flavour required). Store for 1 week in the fridge in an air tight container. Or in a container in the freezer for a few months and simply break off required amount each serve. You could freeze it into an ice cube tray which would give you a measured amount.

Tofu Laska

Serves: 4

Cooking time: 20 minutes


  • 250 grams of firm organic tofu (cut into 1cm cubes)

  • Laska paste(see above)

  • 2 tablespoons of ghee

  • 1 floret of broccoli, chopped

  • 1 medium carrot, sliced

  • 1 red capsicum, sliced

  • 1 cup of Asian greens, washed and chopped

  • 400mls of coconut cream


Heat skillet and add ghee and warm until melted. Add tofu and cook for 1-3 minutes until slightly brown.

Add in laska paste and cook for another minute before adding vegetables.

Add coconut cream and cook on a simmer for 15-20 minutes.

Add Asian greens in and cook for 2 minutes to soften.

17 views0 comments

Recent Posts

See All
bottom of page