Tofu and Pumpkin Laksa

#loveyourleftovers. Transport your taste buds to South East Asia with this divine laksa — the perfect blend of sweet, spicy, sour and salty!

Serves 2


½ onion 
¾–1 Tbsp mild laksa paste (store-bought)
100g pumpkin, diced 1–2cm 
½ cup / remaining lite coconut milk 
2 cups vegetable stock
½ broccoli, roughly chopped 
½ cup frozen peas 
200g tofu
50g uncooked rice, vermicelli or konjac noodles
1 tsp fish sauce 
½–1 tsp lime juice

To serve

2 boiled eggs
2 handfuls mung bean sprouts
1 Tbsp picked coriander leaves

1. Prep & cook laksa. Heat oil in a large pot on high heat. Add onion and cook for 1–2 minutes then add laksa paste and cook, stirring frequently, for about 2 minutes, until fragrant. Add pumpkin, coconut milk and stock.

2. Cover with a lid and bring to the boil. Once boiling, remove lid, reduce heat to medium and cook for 5–6 minutes, until pumpkin is tender.

3. Cook eggs. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes (for soft-boiled, 4–6 minutes for hard-boiled). Drain and cool under cold tap. Peel.

4. Finish laksa. Fold through broccoli, peas and tofu and cook a further 1–2 minutes. Fold through noodles and cook a further 1 minute, until tender. Stir through fish sauce and lime juice.

To serve, divide laksa between bowls and top with eggs and a handful of mung bean sprouts. Sprinkle over coriander.

Nutritional Info (per bowl)
Energy (kJ): 1711
Energy (Cal): 409
Carbohydrate (g): 39.5
Protein (g): 22.4
Fat (g): 16.5
Saturated Fat (g): 8.4
Sugars (g): 13.2

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