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Easy Vegan Laksa

Rebecca Weller - Vegan Sparkles
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 2 tbsp Coconut Oil
  • 2 tbsp Sesame Oil or more Coconut Oil
  • 4 cups Vegetable Stock/Broth
  • 3 1/4 cups Organic Coconut Milk
  • 1 tsp Tamarind Concentrate/Paste
  • 50 ml Tamari Sauce or Soy Sauce if gluten is not an issue
  • 50 ml Fresh Lime Juice
  • 2 cups Capsicum/Peppers any colour, cored and sliced
  • 1 cup Baby Corn quartered (or any other Asian veg you prefer)
  • 5 Spring Onion sliced
  • 300 g Firm/Hard Tofu drained and chopped into bite-sized cubes
  • 200 g Rice Noodles any kind you like

Spice Paste

  • 6 Garlic Cloves peeled and chopped
  • 1 inch/2.5cm knob Ginger peeled and chopped
  • 4 Red Chillies chopped (less if you don't like spicy food but the coconut milk really tames down the spiciness)
  • 2 Lemongrass stems white part only, thinly sliced
  • 1 tsp ground Turmeric
  • 5 Kaffir Lime Leaves finely shredded (from a jar is fine if you can't find fresh)

To Serve

  • 1 handful of Bean Sprouts
  • 1 handful of fresh Coriander Leaves chopped

Instructions
 

  • Soak noodles in a large bowl of hot water for 30 minutes to soften.
  • Meanwhile, assemble all Spice Paste ingredients in a food processor and pulse/process until it forms a chunky paste.
  • In a frypan over medium-high heat, shallow fry tofu in 2 tbsp Coconut Oil until just golden brown. (Don't let it cook for too long or the tofu will become too chewy. This step is optional - you can add the tofu directly to the Laksa later if you prefer but pre-cooking does give the tofu a lovely texture)
  • In a large pot or frypan over medium heat, stir fry Spice Paste in Sesame Oil until fragrant (a couple of minutes).
  • Add Coconut Milk and Vegetable Stock and bring to the boil.
  • Add Capsicum/Peppers, Corn, Spring Onion, Tofu and allow to simmer for 5 minutes.
  • Add Tamarind, Tamari and Lime Juice. Allow to simmer for another couple of minutes, then remove from heat.
  • Drain noodles and divide among 4 bowls.
  • Spoon Laksa over the noodles, garnish with Bean Shoots and Coriander, and enjoy!