Singapore Tofu Laksa
Nutrition per serving
| Calories | 891 kcal |
| Protein | 30 g |
| Carbs | 101.7 g |
| Fats | 41.5 g |
| Saturated Fat | 16.6 g |
| Monounsaturated Fat | 14.6 g |
| Polyunsaturated Fat | 7.9 g |
| Sugars | 5.8 g |
| Fiber | 9.2 g |
| Sodium | 1,940 mg |
Ingredients
| Tofu, firm, prepared with calcium sulfate | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Garlic | |
| Ginger | |
| Vegetable Stock Cube | |
| Kaffir Lime Leaves | |
| Peanut butter, chunk style, with salt | |
| Lime | |
| Sugar Snap Peas | |
| Rice Noodles | |
| Fresh Coriander | |
| Olive Oil | |
| Coconut milk (liquid expressed from grated meat and water) | |
| Vegan Thai Red Curry Paste | |
| Sugars, granulated |
Preparations
1. Slice the tofu into 1cm slices and pat dry with kitchen towel.
1. Slice the tofu into 1cm slices and pat dry with kitchen towel.
2. Finely chop the spring onion and separate the green part from the white.
3. Peel/finely chop garlic and ginger.
4. Juice from ¼ of a lime.
5. Boil water in a kettle.
Cooking Instructions
1. Heat ½ a tbsp of olive in a frying pan over medium-high heat. Add the sliced tofu and fry for about 2 minutes on each side until golden brown. Transfer to a plate and set aside.
1. Heat ½ a tbsp of olive in a frying pan over medium-high heat. Add the sliced tofu and fry for about 2 minutes on each side until golden brown. Transfer to a plate and set aside.
2. Heat ½ a tbsp of oil a medium saucepan over medium heat. Add the white part of the spring onion, garlic, ginger and cook for a minute before adding curry paste, stirring and cooking for a further 30 second.
3. Add the coconut milk and stir until smooth. Now add 200 ml of the boiled kettle water and the stock pot and stir until dissolved. Bring to a simmer before adding the kaffir lime leaf, peanut butter, a pinch of sugar, lime juice and continue to simmer for 5 minutes.
4. Now add the sugar snap peas and noodles and cook for about 3-4 minutes until the noodles are cooked through.
5. Serve in a large bowl with the tofu on top and green part of the spring onion and fresh coriander sprinkled over the top.