Laksa with Tofu and Vegetables

Ingredients

• 8 oz Rice Noodles
• 1 block Firm Tofu
• 4 tbsp Laksa Paste
• 4 cups Coconut Milk
• 2 cups Vegetable Broth
• 1 cup Bean Sprouts
• 1 cup Green Beans
• 1 medium Eggplant
• 4 Lime Wedges
• 2 tbsp Cilantro

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 8 oz Rice Noodles and cook for 3-5 minutes, or until they are tender but still slightly firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2Place the 1 block Firm Tofu between several layers of paper towels or a clean kitchen towel and press gently to remove excess water. Cut the pressed tofu into 1-inch cubes. Heat a large skillet over medium-high heat (400°F / 200°C). Add the tofu cubes to the hot skillet and cook for 8-10 minutes, turning them occasionally, until all sides are golden brown and slightly crispy. Remove the cooked tofu from the skillet and set it aside.
3. 3In a large heavy-bottomed pot, heat the 4 tbsp Laksa Paste over medium heat (300°F / 150°C) for 1-2 minutes, stirring constantly, until it becomes very fragrant.
4. 4Pour in the 4 cups Coconut Milk and the 2 cups Vegetable Broth. Stir well to combine the liquids with the laksa paste. Bring the mixture to a gentle simmer over medium heat (300°F / 150°C) and let it cook for 5 minutes, stirring occasionally.
5. 5Add the 1 cup Green Beans and the 1 medium Eggplant, cut into 1-inch pieces, to the simmering broth. Continue to cook for 5-7 minutes, or until the green beans are bright green and tender-crisp, and the eggplant pieces are tender when pierced with a fork.
6. 6Stir in the 1 cup Bean Sprouts and the cooked 1 block Firm Tofu cubes. Let the soup simmer gently for another 2 minutes to ensure all ingredients are heated through.
7. 7Divide the cooked 8 oz Rice Noodles evenly among 4 serving bowls. Ladle the hot laksa soup over the noodles in each bowl. Garnish each serving with 1 Lime Wedge and a sprinkle of 2 tbsp Cilantro, divided among the bowls.

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