Tofu Laksa with Noodles

 


Tofu Laksa with Noodles

INGREDIENTS

Vegetable oil 2 tbsp

Mushrooms 450 g, roughly chopped

Laksa Paste 3 tbsp, vegetarian

Vegetable stock 1 l

Coconut milk 450 ml

Rice Noodles 250 g, drained thin boiling

Tofu 200 g, cubed

Brown sugar 3 tsp

Lime juice 2 tbsp

Bean Sprouts 50 g

Coriander leaves

Chili Pepper 2, red, thinly sliced

Preparation

How to make a tasty tofu laksa with noodles

Heat a wok or large deep frying pan until hot.

Add half the oil and swirl to coat.

Add half the mushrooms and stir-fry for 2-3 minutes until golden.

Remove from the pan and repeat with the remaining oil and mushrooms, then remove from the pan.

Add the laksa paste to the pan and stir for 1 minute until aromatic and the oil from the paste separates.

Add the stock and coconut milk and bring to a boil.

Cook gently 5 minutes.

Put the noodles into a heatproof bowl and cover with boiling water.

Set aside for 3 minutes until almost tender.

Drain and keep warm.

Add the mushrooms and tofu to the pan, reduce the heat and simmer for 10 minutes until reduced slightly.

Mix together the sugar and lime juice and stir into the pan.

Divide the noodles between warm serving bowls.

Pour over the tofu laksa and garnish with bean sprouts, coriander leaves and sliced chilli.

 

 

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