Pumpkin Tofu Laksa

Serve a hearty vegetarian main with this pumpkin and tofu laksa.

The ingredient of Pumpkin Tofu Laksa

• 400g butternut pumpkin deseeded peeled cut into 1cm pieces
• 125g long life noodles changs brand
• 400ml can lite coconut milk
• 375ml massel vegetable liquid stock
• 200ml lite coconut cream
• 1 lemon grass stem pale section only halved lengthways
• 2 tsp brown sugar
• 1 tsp finely grated fresh ginger
• 2 tbsp sambal oelek
• 55g 1 cup bean sprouts trimmed
• 1 4 cup loosley packed chopped fresh coriander
• salt
• 200g drained firm tofu cut into 1cm pieces
• fresh basil leaves to serve

The Instruction of pumpkin tofu laksa

• cook the pumpkin in a large saucepan of boiling water for 5 minutes or until it softens slightly add the noodles to the pan and cook for 4 5 minutes or until tender drain and set aside
• meanwhile place the coconut milk stock coconut cream lemon grass sugar ginger and 1 tablespoon of the sambal oelek in a medium saucepan bring to a simmer over medium heat simmer stirring occasionally for 5 minutes discard the lemon grass
• add pumpkin noodles bean sprouts and coriander to pan simmer for a further 2 3 minutes or until heated through taste and season with salt
• ladle the laksa into 4 serving bowls top with the tofu basil leaves and remaining sambal oelek

Nutritions of Pumpkin Tofu Laksa

fatContent: 352 047 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 35 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent: n a
cholesterolContent: 13 grams protein
sodiumContent: n a

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