Tofu and quinoa laksa from The Tofu Cookbook by Becky Johnson

Name: Tofu and quinoa laksa from The Tofu Cookbook by Becky Johnson
Ingredients: 200 g/7 oz firm tofu, drained and cut into bitesize cubes; 4 baby corn, cut in half; fresh coriander (cilantro), chopped, and a 6 cm/2½ in piece of cucumber cut into thin matchsticks, to garnish; 1 clove garlic, crushed; 15 ml/1 tbsp tamarind paste; 8 mangetouts (snow peas); 25 g/1 oz spring onions (scallions), sliced into 5mm/¼in slices; 125 g/4¼ oz/¾ cup pearl quinoa; 150 g/5 oz sweet potato, peeled and cubed; 600 ml/1 pint/2 cups water; 300 ml/½ pint/1¼ cups coconut milk; 10 ml/2 tbsp vegetable oil; 10 ml/2 tbsp red curry paste

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Laksa is a Malay/Singaporean curry of which there are many variants. This vegetarian version uses tofu, as well as crisp vegetables and fragrant spices, all served in a coconut milk base. Here the ...

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Ingredients

200 g/7 oz firm tofu, drained and cut into bitesize cubes
4 baby corn, cut in half
fresh coriander (cilantro), chopped, and a 6 cm/2½ in piece of cucumber cut into thin matchsticks, to garnish
1 clove garlic, crushed
15 ml/1 tbsp tamarind paste
8 mangetouts (snow peas)
25 g/1 oz spring onions (scallions), sliced into 5mm/¼in slices
125 g/4¼ oz/¾ cup pearl quinoa
150 g/5 oz sweet potato, peeled and cubed
600 ml/1 pint/2 cups water
300 ml/½ pint/1¼ cups coconut milk
10 ml/2 tbsp vegetable oil
10 ml/2 tbsp red curry paste