Rich & Fragrant Laksa With Tofu, Pak Choi, Vermicelli Noodles, Crispy Shallots, Chilli, Coriander & Lime
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a frying pan and a saucepan.Ā
STEP 2
Place theĀ vermicelliĀ noodlesĀ into a bowl, cover with boiling water from your kettle and leave to cook for around 5 minutes. Drain and set aside.
STEP 3
Dice theĀ tofuĀ into approx 1.5cm cubes. Place your frying pan over a medium heat and add a drizzle of oil. Fry the tofu until golden on all sides, around 5-8 minutes. Season with a dash of soy sauce (or salt if you don't have any) and black pepper.
STEP 4
Slice the base off the pak choi and break apart the leaves with your hands. Pour theĀ tofu laksa brothĀ into your saucepan along with 200ml of water and the pak choi leaves. Cook over a medium heat until the laksa is piping hot and the pak choi is tender but still with a nice crunchy bite to it, around 4-5 minutes. Squeeze in half of the lime and stir through.
STEP 5
Remove the tofu from the frying pan, then add another drizzle of oil and add the crispy smokey shallots. Fry until crispy and golden, around 1-2 minutes. Watch carefully to make sure it doesn't burn. Meanwhile finely slice theĀ redĀ chilliĀ and pick theĀ corianderĀ leaves.
STEP 6
To assemble, divide theĀ vermicelli noodlesĀ between serving bowls and ladle over theĀ laksa brothĀ andĀ pak choi. Top with theĀ tofu,Ā redĀ chilliĀ andĀ corianderĀ leaves. Finish by squeezing over the other half ofĀ limeĀ and spooning over theĀ crispyĀ shallotsĀ including any residual smokey oil if you like. Enjoy!
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Rich & Fragrant Laksa With Tofu, Pak Choi, Vermicelli Noodles, Crispy Shallots, Chilli, Coriander & Lime
Rich & Fragrant Laksa With Tofu, Pak Choi, Vermicelli Noodles, Crispy Shallots, Chilli, Coriander & Lime
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a frying pan and a saucepan.Ā
STEP 2
Place theĀ vermicelliĀ noodlesĀ into a bowl, cover with boiling water from your kettle and leave to cook for around 5 minutes. Drain and set aside.
STEP 3
Dice theĀ tofuĀ into approx 1.5cm cubes. Place your frying pan over a medium heat and add a drizzle of oil. Fry the tofu until golden on all sides, around 5-8 minutes. Season with a dash of soy sauce (or salt if you don't have any) and black pepper.
STEP 4
Slice the base off the pak choi and break apart the leaves with your hands. Pour theĀ tofu laksa brothĀ into your saucepan along with 200ml of water and the pak choi leaves. Cook over a medium heat until the laksa is piping hot and the pak choi is tender but still with a nice crunchy bite to it, around 4-5 minutes. Squeeze in half of the lime and stir through.
STEP 5
Remove the tofu from the frying pan, then add another drizzle of oil and add the crispy smokey shallots. Fry until crispy and golden, around 1-2 minutes. Watch carefully to make sure it doesn't burn. Meanwhile finely slice theĀ redĀ chilliĀ and pick theĀ corianderĀ leaves.
STEP 6
To assemble, divide theĀ vermicelli noodlesĀ between serving bowls and ladle over theĀ laksa brothĀ andĀ pak choi. Top with theĀ tofu,Ā redĀ chilliĀ andĀ corianderĀ leaves. Finish by squeezing over the other half ofĀ limeĀ and spooning over theĀ crispyĀ shallotsĀ including any residual smokey oil if you like. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a frying pan and a saucepan.Ā
STEP 2
Place theĀ vermicelliĀ noodlesĀ into a bowl, cover with boiling water from your kettle and leave to cook for around 5 minutes. Drain and set aside.
STEP 3
Dice theĀ tofuĀ into approx 1.5cm cubes. Place your frying pan over a medium heat and add a drizzle of oil. Fry the tofu until golden on all sides, around 5-8 minutes. Season with a dash of soy sauce (or salt if you don't have any) and black pepper.
STEP 4
Slice the base off the pak choi and break apart the leaves with your hands. Pour theĀ tofu laksa brothĀ into your saucepan along with 200ml of water and the pak choi leaves. Cook over a medium heat until the laksa is piping hot and the pak choi is tender but still with a nice crunchy bite to it, around 4-5 minutes. Squeeze in half of the lime and stir through.
STEP 5
Remove the tofu from the frying pan, then add another drizzle of oil and add the crispy smokey shallots. Fry until crispy and golden, around 1-2 minutes. Watch carefully to make sure it doesn't burn. Meanwhile finely slice theĀ redĀ chilliĀ and pick theĀ corianderĀ leaves.
STEP 6
To assemble, divide theĀ vermicelli noodlesĀ between serving bowls and ladle over theĀ laksa brothĀ andĀ pak choi. Top with theĀ tofu,Ā redĀ chilliĀ andĀ corianderĀ leaves. Finish by squeezing over the other half ofĀ limeĀ and spooning over theĀ crispyĀ shallotsĀ including any residual smokey oil if you like. Enjoy!
