Tofu & Rice Noodle Laksa

Tofu:

• 1 packet of tofu, cut into bite-sized cubes
• 2 tablespoons of Bragg Liquid Aminos
• 2 teaspoons of Lotus Light Agave Syrup

1. In a bowl whisk the Bragg Liquid Aminos and Lotus Light Agave Syrup together.

2. Add tofu and toss to coat.

3. Cook tofu in in the marinade with a little oil until browned all over. Set aside.

Laksa:

• 1 organic zucchini, sliced
• 1 organic carrot, sliced
• 2 very heaped teaspoons of Mekhala Organic Vegan Laksa paste
• 1 cup of sliced organic mushrooms (I used shiitake and reserved a few whole ones to put on the top)
• 1 x 400 ml can organic coconut milk
• 2 cups of water mixed with 3 tsp low salt “chicken” stock powder (You can use the recipe here to control the salt)
• 1 teaspoon of Jeeny's Tamarind Purée
• 1 teaspoon of Bragg Liquid Aminos
• 2 teaspoons of palm sugar (or coconut or brown sugar)
• Juice of 1 organic lime
• 60g of Spiral Organic Instant Rice Noodles

To Serve:

• Lime wedges
• Cooked tofu
• Sliced red chilli
• Greens of choice, I used baby spinach. (Thai Basil is a great addition, if you can get it.)
• Fried mushrooms or mushroom slices

1. Fry the reserved whole mushrooms or a few mushroom slices and set aside to go on the top.

2. Cook the carrot and zucchini in a little oil for a few minutes.

3. Add the mushrooms and laksa paste. Stir for a minute.

4. Add water with stock powder, coconut milk, tamarind, lime juice, palm sugar and Braggs.

5. Bring to the boil and add rice noodles. Simmer until noodles are cooked.

6. Serve topped with tofu, greens, mushrooms, chilli and lime wedges.