Recipe

Tofu and vegetable laksa

This creamy laksa is great to have when you want a warm meal that still has fragrant, fresh flavours.

Apr 30, 2009 2:00pm
  • 40 mins cooking
  • Serves 6
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Ingredients

Curry paste
  • 1 brown onion, chopped coarsely
  • 4 clove garlic, chopped coarsely
  • 4 centimetre piece fresh ginger, chopped coarsely
  • 2 x 10cm sticks fresh lemon grass, sliced finely
  • 25 gram raw unsalted macadamias, chopped coarsely
  • 2 teaspoon ground coriander
  • 1 1/2 teaspoon ground cumin
  • 1 tablespoon sambal oelek
  • 2 tablespoon lemon juice
Tofu and vegetable laksa
  • 600 gram piece firm silken tofu
  • 3 baby buk choy
  • 2 tablespoon vegetable oil
  • 5 cup (1.25l) vegetable stock
  • 2 1/2 cup (625ml) coconut milk
  • 300 gram snow peas, trimmed, halved
  • 1/2 cup coarsely chopped fresh mint
  • 250 gram rice vermicelli
  • 2 1/4 cup (180g) bean sprouts
  • 6 green onions, sliced thinly

Method

Tofu and vegetable laksa
  • 1
    Make curry paste. Blend or process ingredients until smooth.
  • 2
    Cut tofu into 2cm cubes; drain on absorbent paper. Trim ends of buk choy, separate leaves and stems.
  • 3
    Heat oil in large saucepan; fry tofu, in batches, turning carefully, until browned lightly all over. Drain on absorbent paper.
  • 4
    Cook curry paste in same pan, stirring, until fragrant. Add stock and coconut milk to pan; bring to the boil. Add buk choy stems, reduce heat; simmer, stirring, 1 minute. Add buk choy leaves and snow peas; simmer 2 minutes. Stir in mint.
  • 5
    Meanwhile, place vermicelli in large heatproof bowl, cover with boiling water; stand until tender, drain. Divide noodles among serving bowls; ladle laksa into bowls, top with tofu, sprouts and onion. Accompany with lime wedges.

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