Pumpkin Laksa with smoked Tofu and rice noodles

 

Pumpkin Laksa with smoked Tofu and rice noodles

Pumpkin Laksa

Ingredients (makes 10 portions)

  • 1litre vegetable stock
  • 500g diced pumpkin
  • 2 cloves of garlic
  • 1 stalk of lemongrass
  • 1 thumb size piece of ginger
  • 1 fresh red chilli
  • 1 tsp turmeric
  • 1 leek
  • 4 dried kaffir lime leaf
  • 50g (½ bunch) fresh coriander
  • 20ml sesame oil
  • 1 tbsp low salt soy sauce
  • 2 x 400g coconut milk
  • 2 limes

Method

  1. In a blender, blend together the lemon grass, garlic, ginger and red chilli to make a paste.
  2. Cut the pumpkin into 2cm rough dice, and the leeks cut into 2cm rounds, rinse well.
  3. In a large pot, add 20ml sesame oil and fry off the lemon grass paste, add the turmeric and the kaffir lime leaf.
  4. Using a small amout of the vegetable stock to deglaze the pan.
  5. Add the pumpkin and leeks with the rest of the vegetable stock.
  6. Let this boil over a medium heat until the pumpkin is cooked.
  7. Add the coriander and soy sauce and bring to the boil.
  8. Using a hand blender, blend the sauce until smooth.
  9. Add the coconut milk one tin at a time, bring back up to the boil.
  10. Finish off the Laksa with the juice of two limes.

The vegetables to go in the laksa

Ingredients

  • 5 baby aubergine, cut in half
  • 1tbsp sesame oil
  • 1tbsp low salt soy sauce
  • 500g smoked tofu
  • 1 tbsp vegetable oil
  • 200g baby corn
  • 2 red chillies
  • 2 bunches spring onions
  • 500g ready cooked rice noodles

Method

  1. Cut the baby aubergines in half, place on a roasting tray.
  2. Sprinkle the aubergine with sesame oil and soy sauce.
  3. Bake in a pre-heated oven at 180C for about 20 minutes or until the aubergine is cooked.
  4. Press the smoked tofu between two trays to get ready of any excess liquid, do this for at least half an hour.
  5. Cut the tofu into about 2cm blocks.
  6. In a frying pan, fry the tofu with some vegetable oil, ensuring there is a good colour on all side.
  7. Blanch the baby corn in boiling water, cut length ways in half.
  8. Finely slice the red chillies, and keep in cold water until ready to serve.
  9. Cut ½ cm thick roundels of spring onions.
  10. Pick a few pieces of coriander leaves for garnish.

Assembling the Laksa

Method

  1. Make sure that everything is hot, except the sliced red chilli and spring onion.
  2. In the bottom of the serving bowls place the rice noodles.
  3. Add the Laksa sauce then place the aubergine, baby corn and tofu on top.
  4. Finish off with the spring onions, red chilli and coriander leaves.