Photo of Pumpkin and tofu laksa by WW

Pumpkin and tofu laksa

14
12
12
SmartPoints® value per serving
Total Time
38 min
Prep
30 min
Cook
8 min
Serves
4
Difficulty
Moderate
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)

pumpkin, butternut, raw

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.

Notes

SERVING SUGGESTION: Steamed bok choy and snow peas.

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