Name: Vegetable laksa with fried tofu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
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; 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

Vegetable laksa with fried tofu

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Serves 4

Prep

15M

Cook

35M

Total

50M

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

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

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.

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

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Ingredients

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