Spicy tofu Laksa

This spicy tofu laksa is the ultimate winter warmer. It contains a number of medicinal spices with antioxidant and anti-inflammatory properties including turmeric, ginger, cumin and coriander.

This recipe contains a tamari marinated tofu as the source of protein however you can use protein of choice. You can also add in additional vegetables according to seasonal availability.

Spicy Tofu LAKSA RECIPE

Serves

Prep time

10 minutes

Cooking time

25 minutes

Difficulty

Easy

INGREDIENTS

2 tbsp coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp grated fresh ginger
4 shallots, finely chopped
1/2 tbsp grated fresh turmeric (or 1 tsp turmeric powder)
1 long red chilli, chopped
1 tsp ground coriander
1 large zucchini, julienned
3 cups coconut milk
1 cups filtered water
1 small bunch coriander, chopped (reserve some for garnish)
200 grams rice noodles

MARINATED TOFU

1 tsp coconut oil
1 tbsp grated fresh ginger
1 tbsp tamari
200 grams organic tofu, cubed
2 tbsp sesame seeds

METHOD

Melt coconut oil in heavy based, deep saucepan.
Add cumin and mustard seeds, cook a few minutes (seeds will begin to pop).
Then add ginger, shallots, turmeric, chilli and ground coriander. Cook for approximately 5 minutes, stirring regularly.
Add zucchini, toss in spice mix and cook a further 5 minutes.
Add coconut milk and filtered water. Reduce heat and cook for a further 10 minutes, adding in fresh coriander in the last two minutes.
Whilst laksa is simmering, cook noodles according to manufacturers instructions and prepare tofu.
To prepare tofu, place coconut oil, ginger and tamari in heavy based frypan and gently heat.
Toss tofu in sesame seeds and then lightly pan fry in tamari mix, a few minutes each side.
Place noodles in Coconut Bowls and top with laksa soup and tofu.
Garnish with fresh coriander, basil shallots, bean sprouts, lime and/or chilli.