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This is feeding: 3 people
Ingredients
- 2 tbsp Coconut Oil
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 tbsp Fresh Ginger grated
- 4 pcs Shallots finely chopped
- 1/2 tbsp Fresh Tumeric grated or 1 tsp turmeric powder
- 1 Red Chili chopped
- 1 tsp Ground Coriander
- 1 large Zucchini julienned
- 3 cups Coconut Milk
- 1 cup Filtered Water
- 1 small bunch Fresh Coriander chopped, reserve some for garnish
- 200 g Rice Noodles
Marinated Tofu
- 1 tsp Coconut Oil
- 1 tbsp Fresh Ginger grated
- 1 tbsp Tamari
- 200 g Organic Tofu cubed
- 2 tbsp Sesame Seeds
Instructions
- Melt coconut oil in heavy based, deep saucepan.
- Add cumin and mustard seeds, cook a few minutes (seeds will begin to pop).
- Then add ginger, shallots, turmeric, chilli and ground coriander. Cook for approximately 5 minutes, stirring regularly.
- Add zucchini, toss in spice mix and cook a further 5 minutes.
- Add coconut milk and filtered water. Reduce heat and cook for a further 10 minutes, adding in fresh coriander in the last two minutes.
- Whilst laksa is simmering, cook noodles according to manufacturers instructions and prepare tofu.
- To prepare tofu, place coconut oil, ginger and tamari in heavy based frypan and gently heat.
- Toss tofu in sesame seeds and then lightly pan fry in tamari mix, a few minutes each side.
- Place noodles in your favorite Coconut Bowls and top with laksa soup and tofu.
- Garnish with fresh coriander, basil shallots, bean sprouts, lime and/or chilli.