Malaysian Tofu and Quinoa Laksa

Name: Malaysian Tofu and Quinoa Laksa
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 10 ml/2 tbsp red curry paste; 10 ml/2 tbsp vegetable oil; 125 g/4¼ oz/¾ cup pearl quinoa; 150 g/5 oz sweet potato, peeled and cubed; 600 ml/1 pint/2 cups water; 300 ml/½ pint/1¼ cups coconut milk; green tea, to serve; fresh coriander (cilantro), chopped, and a 6 cm/2½ in piece of cucumber cut into thin matchsticks, to garnish; 25 g/1 oz spring onions (scallions), sliced into 5 mm/¼ in slices; 15 ml/1 tbsp tamarind paste; 1 clove garlic, crushed; 200 g/7 oz tofu, cut into 2 cm/¾ in square cubes; 8 mangetouts (snow peas); 4 baby corn, cut in half

Preparation info

Serves
4

Difficulty
Easy

Appears in

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

Asia
Singapore
Malaysia
Supper
Side dish
Lunch
Vegetarian
Southeast Asia
Gluten-free

Method

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 rel