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Tofu Squash Laksa

In a Rich Red Curry Peanut Broth with Fresh Herbs and Lime

25 min

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Get your slurp on with this rich, enticing broth of coconut, red curry, and peanut simmered with butternut squash, tender broccoli, cubes of firm tofu, and spooned over a bed of rice vermicelli noodles. For a refreshing finish – cilantro, Thai basil, lime, and crisp bean sprouts top each bowl.

What We'll Send

GF Soy Sauce
Vermicelli Rice Noodles
Broccoli Florets
Coconut Sugar
Peanut Butter
Red Thai Curry Paste
Thai Basil
Bean Sprouts
Butternut Squash Diced 1/2"
Coconut Milk Can
Extra Firm Tofu
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 909
Fat 50g
Protein 33g
Carbohydrates 82g

What You'll Need

Cooking Directions


Begin Laksa:

Heat 2 tbsp (4 tbsp for 4 servings) oil in a large, wide saucepan over medium heat. Add butternut squash and saute for 3-5 minutes.


Prep Ingredients: 

While squash is cooking, cut tofu into 2 cm cubes. Wash and pick and chop Thai basil and cilantro leaves. Cut lime in half. Cut broccoli florets into 1 inch pieces. 


Finish Laksa:

Add red curry paste, ginger, garlic and turmeric to saucepan and stir until fragrant. Add coconut milk, coconut sugar and peanut butter. Stir until smooth. Add 2 cups (4 cups for 4 servings) water and gf soy sauce. Bring to a boil and then reduce heat to a gentle simmer. Add vermicelli noodles and tofu and cook for 3-5 minutes. Add broccoli and cook until bright green and tender. About 2 minutes. Squeeze in half of the lime juice and stir. Taste and season to your liking with salt.



Divide noodles into large bowls and then spoon remaining ingredients over top. Garnish with fresh herbs, bean sprouts and a squeeze of lime. Enjoy!

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