Malaysian Tofu and Quinoa Laksa

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

Laksa is a Malay/Singaporean curry of which there are many variants. Most recipes use either prawns, tofu or chicken, as well as crisp vegetables, vermicelli noodles and fragrant spices, all served in a coconut milk base. Here the noodles are substituted with pearl quinoa to create a substantial and mouthwatering lunch or supper dish.

Ingredients

  • 10 ml/2 tbsp vegetable oil
  • 10 ml/2 tbsp red curry paste
  • 150 g/5 oz sweet potato, peeled and cubed
  • 125 g/ oz/¾ cup pearl quinoa
  • 300 ml/½ pint/ cups coconut milk
  • 600 ml/1 pint/2 cups water
  • 15 ml/1 tbsp tamarind paste
  • 1 clove garlic, crushed
  • 25 g/1 oz spring onions (scallions), sliced into 5 mm/¼ in slices
  • 8 mangetouts (snow peas)
  • 4 baby corn, cut in half
  • 200 g/7 oz tofu, cut into 2 cm/¾ in square cubes
  • fresh coriander (cilantro), chopped, and a 6 cm/ in piece of cucumber cut into thin matchsticks, to garnish
  • green tea, to serve

Method

  1. Heat 15 ml/1 tbsp oil in a large pan, then add the curry paste, sweet potato cubes and quinoa. Fry on medium heat for 3-4 minutes, until the spice fragrances and flavours are released.
  2. Add the coconut milk to the pan and stir until smooth, then add the water and tamarind paste. Bring to the boil, then lower the heat and simmer for 12-14 minutes, stirring occasionally, until the quinoa is tender.
  3. Drain the quinoa, cover to keep warm and set aside, reserving the curried coconut stock in a small pan. Do not leave the quinoa in the stock or it will continue to absorb the fluid and swell.
  4. In a frying pan, heat the remaining oil and add the garlic, spring onions, mangetouts and baby corn. Stir-fry on high heat for 3-4 minutes, until softened but still crisp.
  5. Add the tofu cubes to the frying pan and sear for a further 3 minutes, gently turning the cubes only once or twice to avoid breaking them. Reheat the coconut stock.
  6. To serve, divide the tofu and vegetables and the quinoa mixture between four large warmed bowls, and pour over the hot stock. Garnish with fresh coriander leaves and cucumber matchsticks. Serve with green tea to cool your senses.

Nutritional Information: Gluten free Energy 266kcal/1121kJ; Protein 12g; Carbohydrate 38g, of which sugars 12g; Fat 8g, of which saturates 1g; Cholesterol 0mg; Calcium 264mg; Fibre 4g; Sodium 152mg.