Pumpkin & tofu laksa

Cooking Vegetarian Pumpkin & tofu laksa

Serve a hearty vegetarian main with this pumpkin and tofu laksa.

Lables: Low carb Low kilojoule Lower gi Vegan Vegetarian Egg free Fish free Sesame free Shellfish free
  1. Cook the pumpkin in a large saucepan of boiling water for 5 minutes or until it softens slightly. Add the noodles to the pan and cook for 4-5 minutes or until tender. Drain and set aside.
  2. Meanwhile, place the coconut milk, stock, coconut cream, lemon grass, sugar, ginger and 1 tablespoon of the sambal oelek in a medium saucepan. Bring to a simmer over medium heat. Simmer, stirring occasionally, for 5 minutes. Discard the lemon grass.
  3. Add pumpkin, noodles, bean sprouts and coriander to pan. Simmer for a further 2-3 minutes or until heated through. Taste and season with salt.
  4. Ladle the laksa into 4 serving bowls, top with the tofu, basil leaves and remaining sambal oelek.

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400g butternut pumpkin, deseeded, peeled, cut into 1cm pieces
125g long life noodles
1 400ml can lite coconut milk
1 375ml ctn vegetable stock
200ml lite coconut cream
1 lemon grass stem, pale section only, halved lengthways
2 tsp brown sugar
1 tsp finely grated fresh ginger
2 tbsp sambal oelek
55g bean sprouts, trimmed
1/4 cup loosley packed chopped fresh coriander
Salt
200g drained firm tofu, cut into 1cm pieces
Fresh basil leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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