Yellow Laksa with Tofu

By Nicola Galloway

Yellow Laksa with Tofu
Aside from its lovely hue, tumeric is known for its anti-inflammatory qualities. Its delicate flavour lends itself perfectly to a tasty tofu laksa.

Serves 4 

1 tbsp peanut oil

1 small brown onion, peeled and thinly sliced

1 litre vegetable stock

1 tsp turmeric powder or 1 tbsp finely grated turmeric root

3cm piece of ginger root, peeled and thinly sliced

1 red chilli, chopped (optional), plus extra for garnish

1 small bunch of coriander

1 tbsp tamari soy sauce

1 tsp palm sugar, finely grated

1 lime, juice only, plus extra wedges to serve

2 cups pumpkin, cut into 2cm cubes

300g firm tofu

400ml coconut milk

200g bean thread noodles 

1 cup bean sprouts

Heat oil in a large saucepan over moderate heat. Add onion and saute until translucent, for about 5 minutes. 

Add stock, turmeric, sliced ginger, chilli, finely chopped coriander roots and stalks (reserve leaves for garnish), tamari, palm sugar and lime juice. Bring to a boil and add pumpkin. Simmer for 10 minutes until pumpkin is soft. 

Add tofu, coconut milk and noodles, bring to a simmer and continue to cook for a further 5 minutes until noodles are cooked. Don’t overcook the noodles or they will fall apart. 

Taste, and add extra tamari, lime juice and palm sugar if needed. 

Spoon into bowls, top with bean sprouts and garnish with coriander leaves and sliced chillies. Serve with lime wedges.

Note: Bean thread noodles – often called “cellophane” noodles because they are clear when cooked – are made from mung beans and are higher in protein than rice noodles. 



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