Tofu Laksa – Happy Chinese New Year!9

Posted on February 11, 2011 by ChristieDinner Time, Taste Tests

I know it’s a bit late (and it’s almost over!), but… Happy Chinese New Year!

I made this yummy tofu laksa to celebrate and remembered to keep the noodles long to symbolize longevity and good luck for the coming year, as per Chinese tradition.

It was super easy to whip up using a spice paste from Asian Home Gourmet that I was sent to experiment with. I reckon even hubby (a complete non-cook, since he never gets a chance to get in the kitchen) could even give this a go. Maybe your man could too?

The best part about laksa, I think, is the tofu puffs. Delicious chunks of deep-fried tofu that are available chilled in packets at Asian grocers. The texture is amazingly spongey so they soak up the laksa gravy beautifully.

You can substitute cubes of firm tofu quite successfully but I urge you to seek out tofu puffs as they really add to the experience of this dish.

Ditto for crispy fried shallots, also available from Asian grocers. These little beauties add a wonderful crunch and taste delicious. I bought a big 300g tub for $3.50 so I guess you’ll be seeing a few more recipes using them soon!

Happy cooking, Christie x

Fig & Cherry received a pack of various spice pastes to experiment with courtesy of Impact Communications and Asian Home Gourmet. Special thanks to Laura for organising delivery!

Tofu Laksa Recipe

serves 4

1 tablespoon vegetable oil
1 x 60g packet Singapore Laksa Paste (Asian Home Gourmet brand)
400ml coconut milk
2 cups water
200g tofu puffs, sliced in half diagonally to form triangles*
150g fresh egg noodles*
4 handfuls beansprouts
1 bunch coriander
4 teaspoons crispy fried shallots*

1. Heat the vegetable oil in a medium saucepan. Add the spice paste and fry, stirring constantly for 2 minutes until fragrant. Pour in the coconut milk and water and bring to the boil. Turn the heat down to low, add the tofu puffs and simmer for 10 minutes.

2. While the curry gravy is simmering bring a saucepan of water to boil and drop in the egg noodles. Boil for 4-5 minutes until tender (or according to packet directions) and drain thoroughly.

3. To serve, divide the noodles between 4 bowls, top with a handful of beansprouts and then pour over a few ladles of curry gravy being careful to include even amounts of tofu puffs in each bowl. Garnish with coriander and crispy shallots and serve.

* These ingredients are available from good Asian grocers.

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