Recipe

Vegetable laksa with fried tofu

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Laksa paste
  • 1 tablespoon peanut or vegetable oil
  • 6 centimetre (2½-inch) piece fresh ginger (30g), chopped
  • 1 fresh kaffir lime leaf, rib removed
  • 4 fresh coriander (cilantro) roots, cleaned
  • 10 centimetre (4-inch) stick fresh lemon grass (20g), chopped coarsely
  • 1 small red onion (100g), chopped coarsely
  • 2 teaspoon salt
  • 2 fresh small red chillies
  • 4 clove garlic, peeled
  • 2 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/4 cup (35g) macadamias
  • 2 teaspoon brown sugar
  • (250ml) water
Vegetable laksa with fried tofu
  • 250 gram (8 ounces) dried vermicelli noodles
  • 2 cup (500ml) coconut milk
  • 1 litre (4 cups) vegetable stock
  • 1 cup (250ml) water
  • 125 gram (4 ounces) baby corn, halved lengthways
  • 75 gram (2½ ounces) snow peas, halved lengthways
  • 200 gram (6½ ounces) fried tofu puffs, halved
  • 1 cup (80g) beansprouts
  • 1/4 cup lightly packed fresh coriander (cilantro) sprigs
  • 1 tablespoon sambal oelek
  • 1 medium lime (90g), cut into wedges

Method

Vegetable laksa with fried tofu
  • 1
    To make vegetarian laksa paste; blend or process ingredients until mixture forms a paste.
  • 2
    Place noodles in a heatproof bowl; cover with boiling water. Stand 5 minutes; drain.
  • 3
    Cook laksa paste in a large saucepan over low heat, stirring, 5 minutes or until fragrant. Stir in coconut milk, stock and the water; simmer, uncovered, 5 minutes. Add corn and snow peas; simmer, uncovered, until just tender. Add tofu; simmer, uncovered, until hot. Season to taste.
  • 4
    Divide noodles between serving bowls. Ladle soup mixture over noodles; top with bean sprouts and coriander sprigs. Serve with sambal oelek and lime wedges.

Notes

Laksa paste can be made 2 days ahead; keep tightly covered in the refrigerator. Soup is not suitable to freeze.

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