Vegetable Laksa With Fried Tofu - cooking recipe

Ingredients

None None FOR THE LAKSA PASTE
1 tbsp peanut or vegetable oil
1 piece (2 1/2 inches) fresh ginger, chopped
1 None fresh kaffir lime leaf, rib removed
4 None fresh cilantro roots, cleaned
1 stalk (4 inches) fresh lemon grass, coarsely chopped
1 small red onion, chopped coarsely
2 tsp salt
2 None fresh small red chili peppers
4 cloves garlic, peeled
2 tsp ground coriander
1 tsp ground turmeric
1 tsp paprika
1/4 cup macadamia nuts
2 tsp brown sugar
None None FOR THE VEGETABLE LAKSA WITH FRIED TOFU
8 oz dried vermicelli noodles
2 cups coconut milk
4 cups vegetable stock
1/2 cup canned baby corn, halved lengthwise
3 oz snow peas, halved lengthwise
7 oz fried tofu puffs, halved
1 cup bean sprouts
1/4 cup fresh cilantro sprigs
1 tbsp sambal oelek (Indonesian ground chili paste)
1 medium lime, cut into wedges

Preparation

For the laksa paste, blend or process all ingredients until mixture forms a paste.
Place noodles in a heatproof bowl; cover with boiling water. Let stand for 5 mins; drain.
Cook laksa paste in a large saucepan on low heat, stirring, for 5 mins or until fragrant. Stir in coconut milk, stock and 1 cup water; bring to a simmer. Simmer, uncovered, for 5 mins. Add corn and snow peas; simmer, uncovered, until just tender. Add tofu; simmer, uncovered, until heated through. Season to taste.
Divide noodles between serving bowls. Ladle soup mixture over noodles; top with bean sprouts and cilantro sprigs. Serve with sambal oelek and lime wedges.