Malaysian tofu & carrot noodle laksa with almonds
This Malaysian tofu coconut curry is flavoured with tangy tamarind (a sour fruit) and nutrient-rich carrot noodles, plus a sprinkling of flaked almonds for a dose of antioxidant Vitamin E.
- 300 g firm tofu (soya)
- 1 fresh lemongrass stalk
- 2 garlic cloves
- 4 cm fresh ginger
- 100 g tenderstem broccoli
- 300 g carrot
- 200 ml coconut milk
- 1 vegetable stock cube (celery)
- 1/2 tsp tamarind paste
- 1 red chilli
- Sea salt & black pepper
- Coconut oil / olive oil
- Trim the ends of the lemongrass and finely chop. Peel and finely chop the ginger and garlic and finely slice the chilli (remove the seeds for less heat). Trim the ends of the tenderstem and cut into 1 inch pieces.
- Peel the carrot and trim the root end. Prepare the carrot noodles using a peeler and slice the carrot into long thin strips (or use a julienne peeler or spiralizer if you have one). Drain and rinse the tofu in cold water, and cut into 2cm cubes.
- In a dry frying pan, toast the flaked almonds for 2-3 mins until golden brown. Remove and set aside.
- In the same frying pan, heat 1/2 tbsp oil and fry the tofu for 10 mins, season with sea salt and black pepper.
- Meanwhile, boil a kettle. Dissolve the vegetable stock cube in 200ml boiling water.
- Heat a medium-sized pan with 1 tsp oil. Add the lemongrass, ginger and garlic and fry for 2 mins, then add the tenderstem and fry for a further 3 mins. Then add the coconut milk, vegetable stock, tamarind paste and carrot noodles. Bring to a simmer and cook for 5 mins. Then stir the tofu into the laksa soup.
- Spoon the laksa soup into a warm bowl and scatter over the toasted flaked almonds and the sliced red chilli.