Tofu Vegetable Laksa Recipe
Ingredients
| Peanut oil | 2 Tablespoon | |
| Kaffir lime leaves | 6 , finely shredded | |
| 1 tablespoon palm or brown sugar | ||
| 2 cups/500 ml/16 fl oz vegetable stock | ||
| 2 cups/500 ml/16 fl oz coconut cream | ||
| 250 g/8 oz firm tofu, cut into 1 cm/1/2 in thick slices | ||
| 1 bunch/500 g/1 lb baby bok choy, leaves separated | ||
| Sweet corn | 90 Gram, halved | |
| Pepper red | 1 To taste, sliced | |
| Rice noodles | 250 Gram | |
| 60 g/2 oz bean sprouts | ||
| Coriander leaves | 3 Tablespoon | |
| Spice paste | ||
| Red chilies | 4 Small, chopped | |
| Onions spring | 5 , finely chopped | |
| Lemon grass | 1 Tablespoon, finely chopped | |
| Grated ginger | 1 Tablespoon | |
| Galanga | 1 Tablespoon, finely grated | |
| Turmeric | 1 Teaspoon | |
| Peanut oil | 1 Teaspoon | |
Directions
1. To make paste, place chilies, spring onions, lemon grass, ginger, galanga (if using), turmeric and oil in a food processor or blender and process to make smooth paste.
2. Heat the 2 tablespoons of oil in a heavy-based saucepan over a medium heat, add spice paste and cook, stirring, for 5 minutes or until fragrant.
3. Stir in lime leaves, sugar, stock and coconut cream, bring to simmering and simmer for 15-20 minutes.
4. Add tofu, bok choy, sweet corn and red pepper and cook for 3 minutes or until bok choy is bright green and tofu is heated.
5. To serve, divide noodles between soup bowls, ladle over soup and garnish with bean sprouts and coriander.
2. Heat the 2 tablespoons of oil in a heavy-based saucepan over a medium heat, add spice paste and cook, stirring, for 5 minutes or until fragrant.
3. Stir in lime leaves, sugar, stock and coconut cream, bring to simmering and simmer for 15-20 minutes.
4. Add tofu, bok choy, sweet corn and red pepper and cook for 3 minutes or until bok choy is bright green and tofu is heated.
5. To serve, divide noodles between soup bowls, ladle over soup and garnish with bean sprouts and coriander.
Chef
