Jul 10, 2013

TANGY VEGAN LAKSA W/ TOFU


its winter down-under and that means its time to whip out the ol' stock pot and get creative with some hearty winter-warmers! i am a laksa fan and this one is really simple to pull together if you have some asian flavours on hand

how?

1/2 brown onion, diced
1 clove of garlic, finely diced
1 red capsicum, diced
1 carrot, sliced 
1 small potato, diced
1 teaspoon of turmeric
1/2 teaspoon of dried chilli flakes (or 1 small thai chilli, finely sliced)
2 teaspoons of ground coriander
5-6 kaffir lime leaves (i have a tree in my courtyard that i steal a few off)
5 cm chunk of lemongrass, finely sliced
5 cm chuck of fresh ginger, cut into fine matchsticks
1/2 tin of coconut cream (135mL)
500mL of vegetable stock
1 block of tofu, cubed
bunch of fresh coriander
1 teaspoon of oil (i used canola)

saute off the onion and garlic in the oil until translucent. add the potato and cook for 2-3 minutes. add the carrot, capsicum, turmeric, ground coriander, chilli, ginger, lemongrass and lime leaves. cook for 2-3 minutes to bring out the flavours. add the stock and bring to the boil. reduce the heat and simmer until the vegetables are tender. add the tofu and coconut cream and cook until heated through (don't boil). stir through the fresh coriander and serve on top of some fluffy jasmine rice - enjoy!

serves 4

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