Serves: 2
Tenderstem Broccoli Laksa with Crispy Tofu & Pea Shoots
Cooking time: 30 mins
Ingredients
100g rice noodles
50g pea shoots
1 stick lemongrass
150g tenderstem broccoli
2 spring onions
1 tin coconut milk
20g fresh Thai basil
1 unwaxed lime
30g red Thai curry paste
1 fresh red chilli
1 pack tofu
salt, black pepper
vegetable oil
Method
Prep ingredients
Fill your kettle with water and boil. Finely slice the chilli and spring onions crosswise, keeping the white parts separate from the green. Halve the broccoli florets depending on the size. Zest the lime, juice 1 half and cut the rest into wedges. Pick the basil leaves and finely chop the stalks.
Cook noodles
Place noodles in a suitable bowl, pour over the boiling water and let them sit for 8-10mins. Drain and rinse with cold water to cool, set to one side. While the noodles are soaking, trim the ends off the lemongrass and use the back of your knife to hit the thicker part several times to release flavour.
Prep tofu
Slice the tofu crosswise into 1cm strips and pat dry with some kitchen towel. In a medium frying pan, heat 1tbsp of oil and fry the tofu over a medium-high heat for 2mins on each side or until golden brown. Set aside.
Cook veg
In a large saucepan, heat 1tbsp of oil over a medium-high heat. Then add the chilli, the lemongrass, the white parts of the spring onions and stir fry for 3-4mins. Add the curry paste, the chopped basil stalks and 1tsp of lime zest to the pan. Stir-fry for another 1min.
Make sauce & assemble
Add the coconut milk , the lime juice and 450ml of water to the saucepan and simmer for 5mins. Add the broccoli for 2mins until it's just tender. Season to taste.
Serve
Divide the noodles between 2 bowls and pour over the hot soup liquid. Garnish the dish with the pea shoots, the remaining spring onions and the basil leaves. Finish the dish with a good squeeze of lime juice.
Recipe by Marley Spoon (www.marleyspoon.co.uk)
Photography by Becca Crawford