Laksa with crispy tofu, broccoli, lemon, bean sprouts and coriander

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Noodles
Couple
150g
Family
225g
Broccoli
Couple
1 small
Family
1 large
Onion
Couple
1
Family
2
Laska curry paste
Couple
1 pottle
Family
1 pottle
Tomatoes
Couple
3
Family
5
Coconut cream
Couple
1 pottle
Family
1 can
Bean sprouts
Couple
1 bag
Family
1 bag
Tofu
Couple
1 packet
Family
2 packets
Lime
Couple
1/2
Family
1
Coriander*
Couple
Half/ a third
Family
Half/ a third
Water
Couple
800 ml
Family
1.2 L
Cornflour^
Couple
3 Tbsp
Family
4 1/2 Tbsp

Our laksa paste is packed full of fresh flavour. We picked the lime leaves ourselves last week so they’re super fresh.

*Coriander is a shared ingredient. If you’re on the 5-night plan use a third for each dish, everyone else, use half for each dish.

^denotes pantry item, not supplied by Green Dinner Table.

Instructions

1

Bring a large pot of lightly salted water to boil.

2

Keeping the broccoli whole, peel the stalk and cut a few centimetres off the end. Cut the florets off through the stalk, creating long pieces.

Roughly chop the tomatoes.

Dice the onion.

Roughly chop the coriander.

3

Place the tofu on a paper towel (or a tea towel) and press between two plates putting 2 to 3 kilograms of weight on top.

4

Cook the broccoli in boiling water for about 30 seconds, or until just cooked.

Keep the water on, remove the broccoli, and cool under cold running water.

5

In a medium pan, sweat the onion in a little oil for 2 to 3 minutes, until just starting to brown. Add the curry paste and cook for another minute, stirring regularly. Add the chopped tomato and continue cooking until the tomatoes are cooked right down (about two minutes).

6

Add the water and bring to a simmer. Next, add the coconut cream and gently simmer. Taste and season with salt, as needed.

7

Cut the tofu into 1-2 cm cubes. Gently toss in cornflour, then fry on high heat in a good splash of oil until crispy.

Transfer to a paper towel and season with salt.

8

Cook the noodles in boiling water for 6 to 7 minutes, until soft.

Strain, then place in serving bowls.

9

Drop the broccoli into the curry to warm through.

Place the tofu and broccoli on top of the noodles and pour over with soup. To serve, top with bean sprouts, coriander and a squeeze of lime juice.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday, June 14th.

 

Monday

This week's recipe

Spaghetti squash burrito bowl with sour cream and housemade hot sauce

Tuesday

This week's recipe

Minestrone with Winter pesto

Wednesday

This week's recipe

Maple miso tofu and Brussels sprouts, sticky rice, kimchi and carrot sesame slaw

Thursday

This week's recipe

Spinach and mushroom quesadillas with Angel Foods smoked cheddar, wedges and salsa

Friday

This week's recipe

Walnut and olive tapenade pasta with seared Brussels sprouts and cherry tomatoes

Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.