cooked vermicelli noodles
1-2 tbsp peanut oil
3-4 cups vegetables of your choice e.g. beans, broccoli, carrot, capsicum, cauliflower, bean sprouts
2 cups (or more) tofu puffs, or cubed tofu
1 can coconut milk
2 cups vegetable stock
4-6 tbsp laksa paste (more or less to taste)
5 curry leaves
salt to taste
coconut or brown sugar to taste (up to 2 tbsp)
Heat the oil in a pot and cook the paste until fragrant. Add the vegetable stock and curry leaves and bring to the boil. Simmer for 5 minutes or so. Reduce the heat and add the coconut milk, tofu and vegetables, simmering gently until cooked. Add sugar and salt to taste, plus more chilli if you want. Serve over noodles.
Tip: If you don’t have tofu puffs, toss tofu cubes in a mix of cornflour and plain flour until well coated and fry until golden. If your tofu if soft and falls apart, freeze it first, and when just soft enough, chop it into cubes, coat and fry.