Aside from its lovely hue, turmeric is known for its anti-inflammatory qualities. Its delicate flavour lends itself perfectly to a tasty tofu laksa.
1 tbsp coconut oil
1 small brown onion, peeled and thinly sliced
1 litre organic vegetable stock
1 tsp turmeric powder or 1 tbsp finely grated turmeric root
3cm piece of ginger root, peeled and thinly sliced
1 red chilli, chopped (optional), plus extra for garnish
1 small bunch of coriander
1 tbsp tamari soy sauce
1 tsp palm sugar, finely grated
1 lime, juice only, plus extra wedges to serve
2 cups pumpkin, cut into 2cm cubes
300g firm tofu
400ml coconut milk
200g mung bean noodles or rice noodles
1 cup bean sprouts
- Heat oil in a large saucepan over moderate heat. Add onion and saute until translucent, for about 5 minutes.
- Add stock, turmeric, sliced ginger, chilli, finely chopped coriander roots and stalks (reserve leaves for garnish), tamari, palm sugar and lime juice. Bring to a boil and add pumpkin. Simmer for 10 minutes until pumpkin is soft.
- Add tofu, coconut milk and noodles, bring to a simmer and continue to cook for a further 5 minutes until noodles are cooked. Don’t overcook the noodles or they will fall apart.
- Taste test, and add extra tamari, lime juice and/or palm sugar if needed.
- Spoon into bowls, top with bean sprouts and garnish with coriander leaves and sliced chillies. Serve with lime wedges.
- mung beans are higher in protein than rice noodles if you’re feeling like adding extra protein to your diet
- Enjoy Xx