recipe of ultimate stuffed Tofu and baby pak choy laksa

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tofu and baby pak choy laksa. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tofu and baby pak choy laksa is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tofu and baby pak choy laksa is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 150g rice stick noodles
  • 2 teaspoon peanut oil
  • 220g jar laksa paste
  • 400ml can coconut milk
  • 2 cups (500ml) Massel vegetable liquid stock
  • 2 teaspoon fish sauce
  • 2 teaspoon brown sugar
  • 1 bunch baby pak choy, cut lengthways into wedges
  • 200g snow peas, trimmed, thinly sliced lengthways
  • 300g pkt firm tofu, cut into 2cm pieces
  • 1 cup (55g) bean sprouts, ends trimmed
  • 1/2 cup coriander leaves
  • Lime wedges, to serve

Method

  • Step 1
    Place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins to soften. Drain well. Divide among serving bowls.
  • Step 2
    Meanwhile, heat the oil in a large saucepan over high heat. Add the laksa paste and cook, stirring, for 1 min or until aromatic. Add the coconut milk and stock and bring to a simmer. Add the fish sauce and sugar and taste, adding more fish sauce and sugar if necessary. Add the pak choy and snow peas and cook for a further 1 min or until tender-crisp.
  • Step 3
    Divide the tofu and laksa mixture among the bowls with the noodles. Top with bean sprouts and coriander. Serve with lime wedges.

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