Speedy Tofu Laksa

3 - Dinner, Main

Prep Time: 15 min Cook Time: 35 min Source:

Ingredients

Vegetable laksa with fried tofu

375 grams dried rice vermicelli noodles

185 grams bottled laksa paste (see tip)

2 x 400ml cans coconut milk

16 large fried tofu puffs (265g), halved

1 bunch gai lan (500g), trimmed, cut into 5cm (2in) lengths

1½ cups (120g) bean sprouts, trimmed

¼ cup (20g) fried shallots

1 fresh long red chilli, sliced thinly

1/3 cup coriander (cilantro) leaves

lime wedges, to serve

Laksa paste

1 tablespoon peanut or vegetable oil

6 centimetre piece fresh ginger (30g), chopped

1 fresh kaffir lime leaf, rib removed

4 fresh coriander (cilantro) roots, cleaned

10 centimetre (4-inch) stick fresh lemongrass (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

250 ml water

Description

Our speedy tofu laksa uses store-bought laksa paste which often includes shrimp paste but we've included the recipe to make your own vegetarian laksa paste and prep up to 2 days ahead.

Directions

Vegetable laksa with fried tofu

1 Place noodles in a medium heatproof bowl; cover with boiling water. Stand for 1½ minutes or until almost tender; drain.

2 Meanwhile, cook laksa paste in a large heavy-based saucepan over medium heat, stirring, for 3 minutes or until fragrant. Stir in coconut milk and 1½ cups (375ml) water; bring to a simmer over medium heat.

3 Add tofu puffs to laksa mixture with gai lan. Simmer, stirring occasionally, for 2 minutes until gai lan is just tender.

4 Divide noodles and laksa mixture among bowls. Scatter with sprouts, fried shallots, chilli and coriander. Serve with lime wedges.

Vegetarian laksa paste

5 Blend or process ingredients until mixture forms a paste.

Notes

Supermarket laksa pastes are generally mild; if you prefer a spicier laksa, you may want to add extra chilli or a couple of tablespoons of chilli sauce, such as sriracha. Laksa pastes from Asian grocers that look drier and thicker are generally much hotter; use only ½ cup paste or an amount that suits your heat-tolerance level.Laksa paste can be made 2 days ahead; keep tightly covered in the refrigerator. Soup is not suitable to freeze.