Prep & slice all of the vegetables, onions, garlic ginger.
Fry the onions, ginger & garlic in a wok for a few minutes until soft, add in the 2 packets of laksa paste & stir around for a further minute… then add in 2 cans of coconut milk and 2 cups of veggie stock and the sliced mushrooms.
Pat the tofu dry and slice into 2cm thick pieces and then slice those pieces in half lengthways.
Mix together 2 tbsp of cajun spice with the cornflour, whisk the eggs and then add another 2 tbsp of cajun spice to the panko mix.
Dip the tofu in the cornflour then the egg wash and then cover it in cajun panko and set it aside.
Start frying the tofu in batches. Cook until crispy on both sides (be generous with the oil for this process lol) Place the cooked tofu in the oven to stay warm.
Cook the noodles in a large pot of boiling water.
Add the bok choy to the laksa and cook for 2 minutes, add a dash of fish sauce & some lime juice.
Drain the noodles and place them into individual bowls, pour over the soup and veggies then top with the crispy tofu!
