Name: Vegetable and tofu laksa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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.

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Vegie and tofu laksa

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