Laksa

GF, FD, V + RSF - serves 4

Ingredients:

• 500g firm tofu

• 4 cups vegetable stock

• 2 tbsp tamari

• 2 tbsp coconut aminos

• 3 tsp coconut sugar

• 200g rice noodles

• 400ml coconut milk (roughly 2 cans)

• 200g snow peas, ends trimmed

• 3 bunches bok choy

• 2 spring onion diced

• Juice of 1 lime

Paste:

• 4 garlic cloves

• Thumb size piece of ginger peeled and roughly chopped

• 1 tbsp lemongrass paste

• 1 red chilli

• 1 tsp ground coriander

• 1 tsp turmeric

• 1/2 tsp cumin

• Good pinch of black pepper

• 2 tsp sriracha sauce

• Big handful of sprouts to serve

• Fresh coriander to serve

Method:

1. Add all your paste ingredients into a blender and blitz together.

2. Heat a frypan and add a splash of oil and start frying off your paste.

3. Place a saucepan on heat with a splash of oil.

4. Once your paste becomes aromatic turn off the frypan and add the paste to the saucepan and add in your vegetable stock and bring to a simmer.

5. Add in the tamari, coconut aminos, coconut sugar, lime juice, coconut milk and spring onion and simmer for 10 minutes.

6. While this simmers add your rice noodles to a bowl of boiled water, enough to cover. Let sit for 8 minutes.

7. Now add in your tofu, snow peas and bok choy and cook for 4 minutes.

8. Drain your rice noodles and add to the dish