Crispy Tofu & Pumpkin Laksa {gluten free}

Instructions

1. Prepare the vegetables. Peel and chop the pumpkin into 2 cm cubes. Roughly chop the mushroom, zucchini and red capsicum. Cut the florets off the broccoli stem.
2. Drain the firm tofu. Chop into 2cm cubes. Pat it dry with a paper towel or a clean tea towel. Drying it will make it crispier when cooking.
3. Heat 1 tbsp of oil in a large saucepan on medium heat. Add the jar of curry paste to the pan, with coconut milk and vegetable stock. Stir to combine. Add the pumpkin and simmer for 10 minutes before adding the mushrooms, zucchini and capsicum. Continue simmering until vegetables are softened, about 15-20 minutes.
4. Meanwhile, boil the kettle. Place rice noodles in a medium bowl, and cover with boiling water. Allow to sit, uncovered for 5-10 minutes until softened. Drain and return to bowl until serving.
5. Heat a small fry pan over medium heat. Add 1 tps of oil. Add the tofu, and cook turning regularly, until crispy and brown.
6. Add the broccoli to the laksa just before serving. Continue to simmer until the broccoli is just tender. Remove from the heat.
7. To serve: Divide the rice noodles between bowls. Add laksa to each, top with crispy tofu and garnish with bean shoots. Optionally squeeze over some lime juice, and add some chopped chilli and coriander.