Laksa with crispy tofu, broccoli and Thai basil

S E R V E S:  4       |       P R E P:  15 min       |       C O O K:  25 min       |       R E A D Y:  40 min
INGREDIENTS
  • 1 pack vermicelli or Hokkien noodles

  • 1x large broccoli 

  • 500g green beans 

  • 1x red onion 

  • 1x Laska curry paste

  • 3x tomatoes 

  • 1x can of coconut cream

  • 1x bag of bean sprouts 

  • 400g of Tofu

  • 2x limes or 1x lemon

  • 1 cup of  Thai basil (normal basil is fine)

  • 1.2 L of water

  • 4 1/2 tbsp of cornflour

AVERAGE COST PER SERVE: $6.70
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METHOD
  1. Bring a large pot of lightly salted water to boil.
     

  2. Remove the florets from the broccoli and cut them into bite-sized pieces. Thinly slice the stalk. Pinch the tops of the beans and cut in half, roughly chop the tomatoes and dice the onion.
     

  3. Place the tofu on a paper towel (or a tea towel) and press between two plates putting 2 to 3 kilograms of weight on top.
     

  4. Cook the broccoli and beans in boiling water for about 30 seconds, or until just cooked. Keep the water on, remove the broccoli and beans, and cool under cold running water.
     

  5. In a medium pan, sweat the onion in a little oil for 2 to 3 minutes, until just starting to brown. Add the curry paste and cook for another minute, stirring regularly. Add the chopped tomatoes and continue cooking until the tomatoes are cooked right down (about two minutes).
     

  6. Add the water and bring to a simmer. Next, add the coconut cream, and gently simmer. Taste and season with soy sauce or salt, as needed.
     

  7. Cut the tofu into 1 to 2 cm cubes. Gently toss in cornflour, then fry on high heat in a good splash of oil until crispy. Transfer to a paper towel and season with salt. Cut the lime into wedges and remove the Thai basil leaves from the stalk.
     

  8. Cook the noodles in boiling water for 6 to 7 minutes, until soft. Strain, then place in serving bowls.
     

  9. Drop the broccoli and beans into the curry to warm through. Place the tofu on top of the noodles and pour over with soup and vegetables.
     

  10. Serve topped with bean sprouts and Thai basil leaves and a wedge of lime.