SERVES 4 MAINS |
PREP TIME: 30 mins
COOK TIME: 45 mins
- 1 red chilli, no seeds and finely chopped.
- 25g finely grated ginger
- 20g fresh tumeric
- 3 tbsp. sea salt
- 4 tbsp. soy sauce
- 1 tsp. sea salt
- 1 tsp. garlic infused extra virgin olive oil
For the Laksa:
- 1 tbsp. garlic infused extra virgin olive oil
- 4 cups of low FODMAP vegetable stock
- 1/2 cup coconut milk, full fat
- 1 tsp. brown sugar
- Handful of sugar snap pears (4-5)
- 1 red capsicum, chopped
- 1 cup spinach
- 400g packet of firm tofu, well-drained
- 400g vermicelli noodles
Add add all of the paste ingredients except the soy sauce, salt and olive oil and blend with a mortar and pestle or food processor. Add the remaining paste ingredients and blend until a smooth paste forms.
For the laksa, add the oil to a saucepan on medium heat. Once the oil is warm, add the blended past. Cook the paste for two minutes or until fragrant. Add the brown sugar and continue cooking.
Add the vegetable stock to the saucepan. Leave on medium heat for around 10 minutes until a flavourful broth starts to form. Add the coconut milk, sugar snap peas, capsicum and spinach and cook for another 10 minutes or so but chance the heat to low.
Meanwhile, dice the firm tofu. In another saucepan, fry the tofu until nicely browned. Set aside.
Prepare the vermicelli noodles as per the packet instructions.
Add the noodles to the bottom of the bowl, scoop the laksa mixture and top with tofu.