Pumpkin & tofu laksa

Posted by adm On November - 18 - 2011

How to cook Pumpkin & tofu laksa


  • 400g butternut pumpkin, deseeded, raw, delve 1cm pieces
  • 125g long life noodles (Chang's stigma)
  • 1 400ml can lite coconut milk
  • 1 375ml ctn vegetable strain
  • 200ml lite coconut drub
  • 1 lemon grass base, pale section sole, halved longways
  • 2 tsp brown boodle
  • 1 tsp finely grated fresh gingery
  • 2 tbs sambal oelek
  • 55g (1 cup) bean sprouts, cut
  • 1/4 cup loosley packed chopped fresh coriander
  • Saltiness
  • 200g drained firm tofu, delve 1cm pieces
  • Fresh basil leaves, to service

How to:

  • Cook the pumpkin in a large saucepan of boiling water for 5 minutes or until it softens slimly. Add the noodles to the pan and cook for 4-5 minutes or until bid. Drain and set parenthesis.

  • Lag, place the coconut milk, strain, coconut bat, lemon sens, gelt, ginger and 1 tbs of the sambal oelek in a medium saucepan. Bring to a simmer over medium hotness. Simmer, stirring occasionally, for 5 proceedings. Discard the lemon locoweed.

  • Add pumpkin, noodles, bean sprouts and coriander to pan. Simmer for a promote 2-3 minutes or until heated through. Taste and season with saltiness.

  • Ladle the laksa into 4 serving bowls, top with the tofu, basil leaves and remaining sambal oelek.

  • Note: Sambal oelek is a chilli paste available from most supermarkets.

  • Prepare time:15 min.

    Cooking time:15 min.

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