Tofu And Vegetable Laksa Recipe

Name: Tofu And Vegetable Laksa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE CURRY PASTE; 1 None onion, coarsely chopped; 4 cloves garlic, coarsely chopped; 1 piece (1 1/2 inches) ginger, coarsely chopped; 2 stalks (4 inches each) fresh lemon grass, thinly sliced; 1/4 cup unsalted macadamias, coarsely chopped; 2 tsp ground coriander; 1/2 tsp ground cumin; 1 tbsp sambal oelek (or other chili sauce); 2 tbsp lemon juice; None None FOR THE LAKSA; 2 tbsp vegetable oil; 1 1/3 lbs firm silken tofu, cut into 3/4-inch cubes, drained on paper towels; 5 cups vegetable stock; 2 1/2 cups coconut milk; 3 None baby bok choy, leaves and stems separated; 10 oz snow peas, halved; 1/2 cup coarsely chopped fresh mint; 8 oz rice vermicelli noodles; 2 cups bean sprouts; 6 None green onions, thinly sliced; None None Lime wedges, to serve

Servings: persons

None None FOR THE CURRY PASTE
1 None onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 piece (1 1/2 inches) ginger, coarsely chopped
2 stalks (4 inches each) fresh lemon grass, thinly sliced
1/4 cup unsalted macadamias, coarsely chopped
2 tsp ground coriander
1/2 tsp ground cumin
1 tbsp sambal oelek (or other chili sauce)
2 tbsp lemon juice
None None FOR THE LAKSA
2 tbsp vegetable oil
1 1/3 lbs firm silken tofu, cut into 3/4-inch cubes, drained on paper towels
5 cups vegetable stock
2 1/2 cups coconut milk
3 None baby bok choy, leaves and stems separated
10 oz snow peas, halved
1/2 cup coarsely chopped fresh mint
8 oz rice vermicelli noodles
2 cups bean sprouts
6 None green onions, thinly sliced
None None Lime wedges, to serve

1
For the curry paste, blend or process all ingredients until smooth.
2
Heat oil in large saucepan on medium-high heat. Stir-fry tofu, in batches, turning carefully, until lightly browned all over. Drain on paper towels.
3
Add curry paste to same pan; cook, stirring, until fragrant. Add stock and coconut milk; bring to a boil. Add bok choy stems. Reduce heat to low; simmer, stirring, for 1 min. Add bok choy leaves and snow peas; simmer for 2 mins. Stir in mint.
4
Meanwhile, place noodles in large, heatproof bowl; cover with boiling water. Let stand until tender; drain. Divide noodles among serving bowls; ladle laksa into bowls. Top with tofu, bean sprouts and green onion. Serve with lime wedges.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: None None FOR THE CURRY PASTE, 1 None onion, coarsely chopped, 4 cloves garlic, coarsely chopped, 1 piece (1 1/2 inches) ginger, coarsely chopped, and more.

Yes, Tofu And Vegetable Laksa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu And Vegetable Laksa

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