A Slightly Surreal Singapore Tofu Laksa
Sometimes life throws bizarre situations at us. Patrick experienced this in Singapore airport recently when he was sitting in the food hall and suddenly saw himself on the television. Turns out his Italian cooking show has made it over to the Far East and it wasn’t long before the staff in the restaurant were piling his plate high with all sorts of local deliciousness. This one’s for the team at Singapore airport!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Firm Tofu
(Contains Soya)
2
Spring Onion
1
Garlic Clove
1
Ginger
1
Veggie Thai Red Curry Paste
½
Coconut Milk
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
2
Kaffir Lime Leaf
1
Crunchy Peanut Butter
(Contains Peanut May contain Nuts)
½
Lime
½
Sugar Snap Peas
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
½
Coriander
Not included in your delivery
Salt
Pepper
Nutritional information
Utensils
Instructions
Chop the tofu into 1cm slices. Heat 1 tbsp of oil in a non-stick pan on medium-high heat. Fry off the tofu until lightly browned on all sides then season with a pinch of salt and pepper. Tip: First dab the tofu pieces with kitchen towel to dry them and turn only once browned off.
Meanwhile bring 700ml of water to the boil in a kettle. Finely chop the spring onions widthways into 1⁄2cm discs, separate the white from the green parts and peel and finely chop the garlic. Peel the ginger using the edge of a spoon and then grate or chop it very finely.
Meanwhile heat 1 tbsp of oil on medium heat in a saucepan big enough to hold the soup. Add in the whites of the spring onions, the ginger and the garlic. After one minute add the red curry paste and stir. Tip: If you are sensitive to spice add the paste bit by bit to taste.
After another minute add in the coconut milk and stir until smooth. Add the stock pot with 400ml of the boiled water and bring to a simmer.
Add the kaffir lime leaf, the peanut butter and 1⁄2 tsp of sugar (if you have some). Roll the lime firmly between the flat of your hand and the work surface. Once you’ve loosened it up, cut it in half and squeeze half of the lime juice into the laksa. Simmer gently for 10 mins.
After 10 mins add the sugar snap peas and the nest of noodles and cook for around 4 mins or until the noodles are soft enough to eat.
Lastly add the tofu to the soup and serve into big bowls with a topping of fresh chopped coriander and the greens of the spring onions.
