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

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Laksa is a Malay/Singaporean curry of which there are many variants. This vegetarian version uses tofu, as well as crisp vegetables and fragrant spices, all served in a coconut milk base. Here the traditional noodles are substituted with pearl quinoa to create a substantial and mouthwatering lunch or supper dish. Serve with green tea to cool your senses.