Name: Tofu laksa
Yield: Serves 6
Ingredients: 115 g/4 oz/2 cups beansprouts, rinsed; 6 macadamia nuts or blanched almonds, chopped; 50 g/2 oz ikan bilis (dried anchovies); 900 ml/1½ pints/3¾ cups water; 675 g/1½ lb small clams; 2 × 400 ml/14 fl oz cans coconut milk; 675 g/1½ lb peeled raw prawns (shrimp); 2–3 aubergines (eggplant), total weight about 675g/1½lb, trimmed; a few curry leaves; 10 ml/2 tsp sugar; 1 head Chinese leaves (Chinese cabbage), thinly sliced; 3 lemon grass stalks, root trimmed; 90 ml/6 tbsp sunflower oil; 50 g/2 oz crispy fried onions; 1 cm/½ in cube shrimp paste; 115 g/4 oz deep-fried tofu; prawn (shrimp) crackers, to serve; 2 spring onions (scallions), finely chopped; 675 g/1½ lb mixed noodles (laksa, mee and behoon) or one type only; 115 g/4 oz shallots, finely chopped; 4 garlic cloves, chopped; 25 g/1 oz/2 tbsp mild curry powder

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Tofu laksa

Ingredients

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