Tofu And Vegetable Laksa - cooking recipe

Ingredients

None None FOR THE CURRY PASTE
1 None onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 piece (1 1/2 inches) ginger, coarsely chopped
2 stalks (4 inches each) fresh lemon grass, thinly sliced
1/4 cup unsalted macadamias, coarsely chopped
2 tsp ground coriander
1/2 tsp ground cumin
1 tbsp sambal oelek (or other chili sauce)
2 tbsp lemon juice
None None FOR THE LAKSA
2 tbsp vegetable oil
1 1/3 lbs firm silken tofu, cut into 3/4-inch cubes, drained on paper towels
5 cups vegetable stock
2 1/2 cups coconut milk
3 None baby bok choy, leaves and stems separated
10 oz snow peas, halved
1/2 cup coarsely chopped fresh mint
8 oz rice vermicelli noodles
2 cups bean sprouts
6 None green onions, thinly sliced
None None Lime wedges, to serve

Preparation

For the curry paste, blend or process all ingredients until smooth.
Heat oil in large saucepan on medium-high heat. Stir-fry tofu, in batches, turning carefully, until lightly browned all over. Drain on paper towels.
Add curry paste to same pan; cook, stirring, until fragrant. Add stock and coconut milk; bring to a boil. Add bok choy stems. Reduce heat to low; simmer, stirring, for 1 min. Add bok choy leaves and snow peas; simmer for 2 mins. Stir in mint.
Meanwhile, place noodles in large, heatproof bowl; cover with boiling water. Let stand until tender; drain. Divide noodles among serving bowls; ladle laksa into bowls. Top with tofu, bean sprouts and green onion. Serve with lime wedges.