Name: Tofu and vegetable laksa
Cook time: 40 min
Total time: 40 min
Yield: 6
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; 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

Tofu and vegetable laksa

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

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

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

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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