Pepper, spring green and carrot laksa with noodles and tofu

1 pepper
1 onion
1 head greens
2 carrots
1 square tofu
2cm fresh ginger
2 garlic cloves
1 chlli
Handful fresh coriander
A few tomatoes
800ml coconut milk
1tbsp tamarind paste
400ml vegetable stock
2-3tbsp soya sauce
100g fine noodles
  • Drain the tofu then cut into cubes. Gently fry in a dash of soy sauce and olive oil until golden all over, then remove from the heat and set aside
  • Slice the onion, carrots and pepper, dice the tomatoes and shred the greens
  • Finely chop the garlic, ginger and chilli
  • Heat some more olive oil in a wok and add the ginger, garlic and chilli and stir for a minute
  • Add the vegetables and herbs (reserving some coriander for garnish) and fry for 5 minutes
  • Add the tamarind paste, tomatoes and coconut milk
  • Simmer for 5 minutes until the vegetables are tender, then add the tofu
  • Meanwhile cook the noodles, then divide them into bowls. Ladle over the hot laksa, sprinkle with the reserved coriander and serve
Original Source: 

Izzy Silvester