Vegetarian laksa

Try this easy vegetarian laksa recipe for lunch or dinner. Packed full of vegetables and flavour, it makes the ultimate healthy meal, ready and on the table in 30 minutes.

Serves: 4
Time to make: 30 mins

Total cost: $ 25.64 / $ 6.41 per serve

(at time of publication)

Ingredients

300g firm tofu, thickly sliced
oil spray
½ onion, sliced
3 cloves garlic, smashed
1 thumb ginger, peeled, sliced thin
2 cinnamon sticks
1 star anise
3–4 tablespoons vegetarian laksa paste, or your favourite curry paste
½ x 400ml can light coconut milk
2 ½ cups homemade vegetable stock (made from boiling vegetable trimmings, then straining)
½ small savoy cabbage
300g bok choy, sliced lengthwise
250g button mushrooms, sliced
1 butternut squash, seeded, diced
100g vermicelli noodles
boiling water
1 tablespoon reduced-salt soy sauce, to season
4 hard-boiled eggs, peeled, halved
juice of 1 lemon
handful fresh coriandercilantroX, chopped, to serve
¼ cup peanuts, to serve

Instructions

Heat a non-stick pan to medium and fry tofu until lightly golden. Set aside.
Spray a wok or large pan with oil and place over medium heat. Fry onion, garlic, ginger, cinnamon and star anise for 5 minutes. Add laksa paste and cook for 1 minute until aromatic. Add coconut milk and stock. Bring to the boil then reduce heat to simmer. Add veges and cook until just tender.
Meanwhile, in a bowl cover noodles with boiling water. Leave to stand for 10 minutes.
Taste laksa soup and add soy sauce to season. Add eggs and lemon juice.
Drain noodles and divide among 4 bowls. Pour in laksa soup. Add tofu and stir. Garnish with coriander and peanuts.