Delicious Tofu laksa

2015-07-28 19.50.07

I can’t believe I haven’t tried laksa until now. I had no idea what I was missing! It may have more ingredients than I’d usually want in my mid-week dinner, but it’s quick, easy and so so delicious.

Recipe (2 portions)

1 block tofu

1 can coconut milk

1 veg stock pot

thai red curry paste

2 nests of dry noodles

a few handfuls of sugar snap peas

half a lime

1 garlic clove

2 spring onions

1 tbsp ginger

2-3 kaffir lime leaves

1 tbsp peanut butter

half a bunch of coriander (or some dry coriander)

soy sauce

mushroom sauce

Drain and chop the tofu into thin-ish slices. Mix up a quick marinade of equal parts of soy sauce and mushroom sauce and smother the tofu in it (feel free to skip this part if you’re in a hurry). Fry off tofu in a bit of oil, until it browns then set aside. Bring 500 ml water to a boil and finely chop the spring onion and garlic in the mean time. Grate the ginger and fry it in a big saucepan in some oil. Add spring onion and garlic, fry for another minute. Add the curry paste (to taste, expecially if you’re not a fan of spicy food) and the coconut milk. Stir until smooth and then add the boiled water and stock pot. Bring to a simmer and add kaffir leaves, peanut butter and the lime juice. Simmer for 10 mins, until the soup thickens. Add the noodles, half the coriander and snap peas and cook until noodles are soft enough to eat. Serve into bowls, add tofu and the remaining coriander. I added peanuts at the end and it was amazing.

Price: £1.8

Protein: 28ish g per portion


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