Pumpkin and tofu laksa
11
Points®
Total time: 38 min • Prep: 30 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Using light evaporated milk instead of regular coconut milk is the key to slimming down this dish.
Ingredients
Canola oil
2 tsp
Vegetable stock
4 cup(s), (1L)
Reduced-fat evaporated milk
1½ cup(s), (360)
Natural essence
2 tsp, (coconut)
Butternut pumpkin
400 g, cut into 2cm pieces
Firm tofu
320 g
Fish sauce
2 tsp
Snow peas
160 g, trimmed, halved lengthways
Dry rice noodles
200 g
Bean sprouts
120 g
Fresh coriander
½ cup(s), sprigs
Green shallot(s)
2 individual, finely sliced diagonally
Lime(s)
2 medium, cut into wedges
Fresh red chilli
6 whole, (dried)
Eschalot(s)
50 g, roughly chopped
Fresh ginger
4 tsp, chopped
Garlic
3 clove(s), chopped
Raw macadamias
10 g
Fresh lemongrass
2 piece(s), pale section only, roughly chopped
Shrimp paste
7½ g
Ground coriander
2 tsp
Ground turmeric
1 tsp
Instructions
1
To make laksa paste, cover chillies with boiling water. Soak for 30 minutes. Drain. Process in a food processor with remaining paste ingredients until smooth.
2
Heat oil in a medium saucepan over medium heat. Add half the laksa paste and cook, stirring, for 1 minute. Add stock, milk and essence. Bring to the boil. Add pumpkin, cover, cook for 5 minutes. Uncover, add tofu, cook for 2 minutes. Stir in the fish sauce and snow peas.
3
Meanwhile, cover noodles with boiling water. Stand for 5 minutes. Drain and divide among serving bowls. Ladle the laksa over the noodles. Top with the bean sprouts, coriander and shallot. Serve with the lime cheeks.
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