Vegetarian laksa with tofu

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Vegetarian laksa with tofu

Serves: 4

Prep: 15

Cook: 20

Laksa is perfect if you love slurping up soupy noodles. With plenty of tofu and vegetables as well, a bowl full of this laksa will warm you up quick smart.

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Ingredients

For laksa paste:

1 brown onion, chopped
6 garlic cloves, peeled
thumb-sized piece of ginger, peeled
½ bunch of coriander, stems and leaves separated
1 tsp turmeric
1 tbs reduced-salt tomato paste

For laksa:

1 tbs olive oil
1 lemongrass stalk, bruised
400ml tin reduced-fat�� coconut milk
500mL reduced-salt vegetable stock
1 tbs salt-reduced soy sauce
1 tbs brown sugar
500g firm tofu, cut into 2cm squares
2 cups snow peas, thinly sliced
150g thick rice noodles
1 lime, cut into wedges

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Method

Step 1
To make laksa paste, combine onion, garlic, ginger, coriander stems, turmeric and tomato paste in a small food processor. Blitz until smooth.
Step 2
Heat oil in a wok or large frypan over medium-high heat. Add prepared laksa paste and lemongrass. Cook, stirring, for 2-3 minutes or until fragrant. Add the coconut milk and vegetable��stock and stir to combine. Season with soy sauce and brown sugar.
Step 3
Bring broth to the boil then reduce heat to medium-low heat. Add tofu and simmer for 3-4 minutes or until warmed. Add snow peas for the last minute of cooking.
Step 4
Meanwhile, bring a medium saucepan of water to the boil. Boil rice noodles for 4-5 minutes or until tender.
Step 5
Divide noodles between serving bowls. Top with tofu and snow peas. Pour over broth. Finish with coriander leaves and serve with lime wedges.