Thai Tofu Laksa

Don't let the list of ingredients put you off, most of them are for the Laksa paste which all go into a food processor. 

Ingredients
serves 4
takes 45 mins



Laska paste:

• 2 cloves garlic, peeled
• large knob of ginger, peeled and roughly chopped
• 1 fresh turmeric piece, peeled and roughly chopped or 1 tsp turmeric powder
• 1 fresh chilli or pinch of chilli flakes
• 2 spring onions, trimmed
• 1 heaped tsp peanut butter
• 4 dried kaffir lime leaves
• small bunch of coriander (reserve leaves, chop up stalks roughly) or Thai Basil
• 1 tbsp sesame oil
• 1 tbsp tamari sauce
• 1 tbsp fish sauce

• 2 tbsp miso paste (I use Urban Hippy)
• 1 squash or small pumpkin, peeled and chopped into 10cm cubes
• 300 g medium rice noodles
• Large block of soft organic tofu, cubed
• bunch of broccolini, trimmed and sliced
• 400g tin of coconut milk
• 3 limes or lemons

Method

1. To make the paste, place all the Laksa ingredient into a food processor or high powered blender (I used a Vitamix) and blitz to a paste.
2. Place miso paste into large stock pot with 2 litres of water and bring to boil.
3. Add Laksa paste, mix to combine then add squash. Boil for around 2 minutes before adding in the noodles.
4. Two minutes before the noodles are done, add in broccolini and tofu and cook until just tender. Add in coconut milk then remove from heat.
5. Season with tamari sauce and lime juice.
6. Serve with chopped coriander leaves, slices of fresh chilli and lime. Enjoy!