Tofu Laksa

Ingredients

Curry Paste

8 red chilies, chopped roughly

12 cashews

3 stalks of lemongrass, chopped roughly

1 onion, diced

1 tbsp each: garlic, ginger

1 tsp each: coriander and tumeric

Soup Base

4 tbsp oil

2 tsp jaggery (or brown sugar)

200 ml coconut milk

800 ml water

salt, pepper

Crispy Tofu

100 g firm tofu

2 tsp corn starch

salt, pepper, oil

Assembly

300 g egg noodles, cooked

300 g mixed vegetables (broccoli, mushrooms, snow peas, red pepper, etc.)

Directions

Make the curry paste: Blend together the red chillies, cashew with all the other ingredients for the curry paste along with a little water to form a smooth paste.

Make the soup: heat the 4 tablespoons of oil in a soup pan along with the curry paste. Fry the curry paste for 15 minutes until the oil starts to separate.

Add half the water, salt, sugar, and coconut milk and simmer for about 10 minutes and set aside.

Make the crispy tofu: Press the tofu with a towel to extract as much water from it as possible then dice into cubes, coat with corn starch, salt, and pepper.

Heat a small amount of oil in a frying pan and place the tofu in one layer. Flip the tofu until all sides are browned and crisp.

Place the vegetables in the soup base and heat them through then add the cooked noodles.

Serve with the crispy tofu added at the last minute.

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Tofu Laksa