Gluten-Free Laksa with Tofu and Vegetables

Ingredients

• 1 block Firm tofu
• 8 oz Gluten-free rice noodles
• 6 cups Vegetable broth
• 1 can Coconut milk
• 4 tablespoons Laksa paste
• 1 cup Bean sprouts
• 1 cup Green beans
• 1 small Eggplant
• 1 medium Red bell pepper
• 4 wedges Lime wedges
• 2 tablespoons Cilantro

Instructions

1. 1Press the 1 block of firm tofu until most of the excess water is removed. Cut the pressed tofu into 1-inch cubes. Heat a 12-inch skillet over medium-high heat (400°F / 200°C). Add the tofu cubes to the hot skillet and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and slightly crisp. Remove the cooked tofu from the skillet and set it aside.
2. 2Bring a large pot of water to a boil. Add the 8 oz of gluten-free rice noodles and cook for 3-5 minutes, or until they are tender but still firm to the bite. Drain the cooked noodles well and set them aside.
3. 3In a large, heavy-bottomed pot, combine the 6 cups of vegetable broth, 1 can of coconut milk, and 4 tablespoons of laksa paste. Stir the mixture well to combine all ingredients. Place the pot over medium-high heat (400°F / 200°C) and bring it to a gentle simmer, stirring occasionally, ensuring it does not boil rapidly.
4. 4Add the 1 cup of green beans, the 1 small eggplant (cut into 1-inch pieces), and the 1 medium red bell pepper (cut into 1-inch pieces) to the simmering broth. Cook for 5-7 minutes, or until the vegetables are tender-crisp; they should be easy to pierce with a fork but still have a slight bite.
5. 5Gently add the cooked tofu cubes back into the pot with the soup. Continue to simmer for another 2 minutes, allowing the tofu to heat through and absorb some of the laksa flavor.
6. 6Divide the prepared 8 oz of gluten-free rice noodles evenly among four serving bowls. Ladle the hot laksa soup, including the tofu and vegetables, over the noodles in each bowl. Top each serving with 1/4 cup of bean sprouts, a sprinkle of the 2 tablespoons of cilantro (divided evenly among the four bowls), and serve immediately with one of the 4 lime wedges on the side of each bowl.

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