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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.

    Love this recipe? It's one of the good-for-you and easy-to-make recipes from 12 before 12, our NEW healthy eating and cooking guide for kids.

    12 before 12 is a super-dooper food adventure that teaches kids how to shop, prep, cook and eat their way to a healthy life. To learn more about this exciting new education initiative and to download your FREE digital copy visit 12before12.sanitarium.com.au 

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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

    Method

    1. Step 1

      To make laksa paste, combine onion, garlic, ginger, coriander stems, turmeric and tomato paste in a small food processor. Blitz until smooth.

    2. 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.

    3. 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.

    4. Step 4

      Meanwhile, bring a medium saucepan of water to the boil. Boil rice noodles for 4-5 minutes or until tender.

    5. 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.

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