Recipe

Vegetable and tofu laksa

Feb 27, 2013 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Vegetable and tofu laksa
  • 1/4 cup store-bought laksa paste
  • 550 gram kumara, peeled, cut into 2cm pieces
  • 400 millilitre can light coconut milk
  • 2 cup salt-reduced vegetable stock
  • 500 gram firm tofu, drained, cut into 3cm cubes
  • 250 gram green beans, halved
  • 100 gram dried rice stick noodles
  • 1 cup bean sprouts
  • 1/2 cup coriander leaves

Method

Vegie and tofu laksa
  • 1
    Heat a large saucepan over high heat. Add paste; cook and stir for 1 minute or until fragrant.
  • 2
    Add kumara, coconut milk and vegetable stock; bring to the boil. Reduce heat; simmer for 10 minutes or until kumara is tender. Add tofu and beans; simmer for 2 minutes or until heated. Remove from heat.
  • 3
    Meanwhile, soak noodles in boiling water in a heatproof bowl for 3 minutes. Stir to separate strands. Drain. Divide among serving bowls.
  • 4
    Spoon laksa over noodles. Serve topped with bean sprouts and coriander leaves.

Notes

Use 500g chopped chicken breast fillets instead of tofu, if wished Green or red curry paste can be substituted instead of laksa paste.

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