Sesame Tofu Laksa
Kaffir lime leaves, lemongrass, chilli, coriander, ginger garlic… the fusion of flavours gets me every time. I love a Laksa soup with rice noodles – it makes a great easy mid-week dinner and it is a super way to get lots of veggies in. If your kids aren’t so good with cooked veggies, just serve them the rice noodles in the plain Laksa soup with a big plate of mixed raw veggies on the side! Don’t be put off by all the ingredients; it is really fast to make once you get the hang of it.
- ½ pack medium thickness rice noodles
- olive oil
- 2 – 3 Tbsp laksa paste
- 440 ml can coconut cream
- 4 cups Rapunzel quality veggie stock
- 1 red onion cut in half moons
- 1 red capsicum sliced
- 1 zucchini in half and then sliced
- some snow peas sliced long
- ¼ head broccoli in small florets
- 6 – 8 button mushrooms sliced
- 2 to matoes cut in 1/8ths (optional)
- juice of one lime
- ¼ – ½ cup fresh chopped coriander
- 1 – 2 blocks Tonzu organic Tofu cubed
- ¼ – ½ cup sesame seeds
- some mung bean sprouts to garnish
- 1/2 fresh red chilli to garnish optional
- Prepare the rice noodles according to pack instructions, drain and then split into your four serving bowls.
- Make the Laksa soup by placing 2 – 3 Tbsp of olive oil into a big saucepan and heat on medium for a minute, add the Laksa paste and stir for a few minutes until fragrant.
- Add coconut cream and stock and mix well – bring this to the boil and gently simmer for 5 – 10 minutes while you prepare the veggies and tofu.
- For the vegetables, stir fry all except the tomato very quickly on high heat in some sesame or olive oil for 5 minutes; then add with the fresh tomatoes, lime juice and fresh coriander to the Laksa soup.
- For the tofu, stir fry until golden with the sesame seeds and adding plenty of tamari along the way.
- Ladle the steaming hot Laksa soup over the rice noodles, top with tofu, bean sprouts and optional sliced chilli if desired.
- You will need a fork (for the bits) and a soup spoon (to slurp!) for this one.