Speedy tofu laksa | Women's Weekly Food

Ingredients

• Vegetable laksa with fried tofu
• 375 grams dried rice vermicelli noodles
• 185 grams bottled laksa paste (see tip)
• 2 x 400ml cans coconut milk
• 16 large fried tofu puffs (265g), halved
• 1 bunch gai lan (500g), trimmed, cut into 5cm (2in) lengths
• 1½ cups (120g) bean sprouts, trimmed
• ¼ cup (20g) fried shallots
• 1 fresh long red chilli, sliced thinly
• 1/3 cup coriander (cilantro) leaves
• lime wedges, to serve
• Laksa paste
• 1 tablespoon peanut or vegetable oil
• 6 centimetre piece fresh ginger (30g), chopped
• 1 fresh kaffir lime leaf, rib removed
• 4 fresh coriander (cilantro) roots, cleaned
• 10 centimetre (4-inch) stick fresh lemongrass (20g), chopped coarsely
• 1 small red onion (100g), chopped coarsely
• 2 teaspoons salt
• 2 fresh small red chillies
• 4 cloves garlic, peeled
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/4 cup (35g) macadamias
• 2 teaspoons brown sugar
• 250 ml water