Lemongrass Tofu & Pumkin Laksa

Phoebe Thorburn -

This recipe is possibly one of the best things I've put in my mouth (big call, I know). It is soooo luxurious. The flavours are immensely pungent, yet also gentle and it commands attention of all the senses at first bite. The eating is practically a meditative experience. I'm totally in-love with it and suspect you will be too.

Credit: This recipe is a close adaptation of Nigel Slater's Pumpkin Laksa on pg. 35 of A Cook's Book. Thank you, Nigel <3

Spice Rating: mild/aromatic

INGREDIENTS

  • 2 cups (240g) pumpkin chopped small, steamed/boiled until tender
  • 250g firm tofu, chopped into bite-sized pieces
  • 125g (approx.) rice stick noodles, prepared according to packet instructions

Paste

  • 1-2 birds eye chillies, seeds removed
  • 1 garlic clove, peeled (sub for a little garlic olive oil, to make low FODMAP)
  • 1 thumb piece ginger, peeled & roughly chopped
  • 1 plump lemongrass stalk, crushed with the blade of a knife & roughly chopped
  • 3 coriander roots or sets of stalks if no roots supplied
  • small handful coriander leaves
  • 1 tsp ground turmeric
  • drizzle sunflower oil
  • drizzle sesame oil

Soup

  • 300ml "chicken" or vegetable stock
  • 200ml coconut milk
  • 1 1/2 tbsp vegan fish sauce
  • 1 tbsp tamari
  • juice of 1/2 lime

To Serve: coriander leaves, mint leaves, chopped chilli and lime juice (all optional)

METHOD

  1. Prepare your pumpkin (by steaming/boiling), tofu (by chopping) and noodles (by cooking according to packet instructions, draining, rinsing & setting aside).
  2. Add all the Paste ingredients to a small blender/food processor and blend into a chunky paste, scraping down the sides as necessary. Add more sunflower oil (if needed) to help bring it together.
  3. Pop a medium/large pot with deep sides over medium heat. Add the prepared Paste and fry for 1 minute, stirring regularly. Add the stock and coconut milk. Bring to the bubble, then reduce to a simmer for 8 minutes.
  4. Add the fish sauce, tamari, lime and chopped tofu to the pot and stir to combine. Let the tofu warm up for a couple of minutes, then you're ready to serve.
  5. Divide the prepared noodles between serving bowls, ladle over the tofu broth, top with some steamed pumpkin cubes and serve with additional coriander, mint leaves, chopped chilli and lime juice (if desired). Enjoy!