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Thai tofu laksa
Ingredients
Ingredients
- 2 packs of firm or extra firm tofu
- 1 heaped teaspoon Chinese five-spice powder
- 1 tablespoon maple syrup
- 1 tablespoon sesame seeds
- 1 fresh red chilli
- 1 organic vegetable stock cube
- 1 butternut squash
- 2 cloves of garlic
- 5 cm piece of ginger
- 1 teaspoon ground turmeric
- ½ a bunch spring onions
- 1 heaped teaspoon nut butter
- ½ a bunch of fresh coriander
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 300g medium rice noodles
- 2 bunches of tenderstem broccoli
- 1 x 400g of light coconut milk
- 3 limes
Method
Step 1
On a large sheet of greaseproof paper, toss the tofu with sea salt, black pepper and the five-spice.
Step 2
Place on a hot griddle pan, turning after 2 or 3 minutes, until nicely browned and cooked through.
Step 3
Pour about 800 ml of boiling water into the large pan and crumble in the stock cube.
Step 4
Roughly chop the butternut squash (scoop out the seeds), then grate and tip into the boiling stock.
Step 5
Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, nut butter, coriander stalks (reserving the leaves), sesame oil and soy sauce. Blitz to a paste, then tip into the stock and add the noodles.
Step 6
Trim the broccoli and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off.
Step 7
Drizzle the maple syrup over the tofu, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat.
Step 8
Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.
