Name: Tofu laksa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 100 gram dried rice vermicelli noodles; 1 teaspoon vegetable or peanut oil; 2/3 cup mild curry paste; 400 millilitre can coconut milk; 1 large salt-reduced vegetable stock cube; 250 gram broccoli, cut into small florets; 150 gram snow peas, sliced; 250 gram small fried tofu puffs; 2 teaspoon lime juice; 2 cup bean sprouts; coriander leaves and sliced fresh red chilli, to serve

Tofu laksa

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

100 gram dried rice vermicelli noodles

1 teaspoon vegetable or peanut oil

2/3 cup mild curry paste

400 millilitre can coconut milk

1 large salt-reduced vegetable stock cube

250 gram broccoli, cut into small florets

150 gram snow peas, sliced

250 gram small fried tofu puffs

2 teaspoon lime juice

2 cup bean sprouts

coriander leaves and sliced fresh red chilli, to serve

Method

1.Soak noodles in boiling water in a heatproof bowl for 1 minute. Stir to separate strands Drain; refresh under cold water. Set aside.

2.Heat oil in a large saucepan over moderate heat. Add curry paste; cook and stir for 1 minute or until fragrant.

3.Add coconut milk. 3 cups water and crumbled stock cube. Bring to the boil. Reduce heat to low. simmer for 10 minutes.

4.Add broccoli, snow peas and tofu; simmer for 3 minutes or until vegetables are tender. Stir in juice.

5.Divide noodles among serving bowls. Ladle hot soup over noodles. Serve topped with sprouts, coriander and chilli.

Use lemon juice instead of lime. Add any combination of vegetables to laksa, such as sliced carrot, zucchini, red capsicum or baby buk choy. If you don’t eat fish, check curry paste doesn’t contain shrimp or fish sauce. For extra spice, add finely chopped red chilli with the laksa paste. Low fat use silken tofu instead of fried; add to soup just before serving.
Note

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