Vegan laksa with oyster mushrooms and tofu

Name: Vegan laksa with oyster mushrooms and tofu
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 1 tbsp full-cane sugar; 250 g tofu; 1 tbsp coconut milk; 4 dl coconut milk; 1 stick lemongrass; 1 tsp tamarind paste; 1 tsp dark soy sauce; 1 onions; 3 cm ginger; 3 garlic cloves; 2 red chillies; 1 limes; 200 g green beans; 1 courgettes; 1 cooked corn cobs; 200 g oyster mushrooms; ½ bunch coriander; 1 tbsp rapeseed oil; 250 g rice noodles; 5 dl vegetable bouillon; 1 tbsp miso paste; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp ground coriander seeds; 1 tsp Tamari; a little chilli flakes

This vegan laksa recipe is very tasty and easy to prepare. The basis of the dish is a homemade paste comprising ground spices, coconut milk and aromatic roots. Mixed vegetables and fried tofu provide the necessary texture, while the stock gives the dish depth of flavour. With a garnish of coriander leaves and a sprinkle of chilli flakes, you won't notice the lack of meat in this recipe. Whether you're vegan or just want to discover plant-based cuisine, this recipe offers a taste of south-east Asian street food – simple and full of flavour.

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Laksa paste

1 onion, coarsely chopped

3 cm ginger shelled, coarsely chopped

1 tbsp coconut milk

3 garlic cloves, coarsely chopped

2 red chillies, deseeded, roughly chopped

1 stick lemongrass, core roughly chopped

1 lime, rinsed with hot water, dabbed dry, grated zest, all of the juice set aside

1 tbsp miso paste

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander seeds

1 tsp tamarind paste

Curry

1 tbsp rapeseed oil

4 dl coconut milk

5 dl vegetable bouillon

1 tbsp full-cane sugar

1 tsp dark soy sauce

1 tsp Tamari

Vegetables

200 g green beans, cut in half

1 courgette, cut in half lengthways and then into slices

1 cooked corn cob, in slices

250 g tofu, cut into cubes

200 g oyster mushrooms, cut into pieces

Serve

250 g rice noodles

water, boiling

½ bunch coriander, torn into pieces

a little chilli flakes

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How it's done

Laksa paste

In a food processor, puree the onion with all the other ingredients up to and including the tamarind paste until you have a smooth paste.

Curry

Heat the oil in a wok. Add the laksa paste and cook briefly. Add the stock, coconut milk, reserved lime juice, sugar, soya sauce and tamari, bring to the boil. Reduce the heat, simmer the curry for approx. 15 mins.

Vegetables

Add the beans, courgettes and corn to the curry, simmer for approx. 5 mins. Add the tofu and mushrooms, simmer for approx. 5 mins.

Serve

Pour the boiling water over the rice noodles, leave to soak for approx. 8 mins. Drain the rice noodles, divide between 4 bowls. Add the curry to the bowls of rice noodles, garnish with coriander and chilli flakes.

Good to know

Note:	Use frozen beans instead of fresh beans.

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4 people

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Vegan laksa with oyster mushrooms and tofu

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