Tofu Laksa

This is a basic, quick recipe that I use quite often when doing a laksa at home for myself.

Serves 2 (large serves)

• 2 serves hokkein noodles
• 2 serves vermicelli noodles
• 2 tbs oil
• 100g tofu, cut into squares
• 185g jar Ayam Malaysian laksa paste (or any type of Laksa paste)
• 1 litre chicken stock
• 1 440ml can coconut milk
• 1 small can coconut cream (optional)
• 1 cup fresh beansprouts
• Fresh coriander leaves and stem/roots, chopped
• 1 lime, to serve

1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until just tender. Using a fork, separate noodles. Drain.
   
2. Meanwhile, heat wok over medium-high heat. Add oil to wok and stir fry tofu until crispy on outside, remove and put aside.
3. Cook laksa paste, stirring, for 1 minute or until fragrant. Add coriander root/stem. Cook, stirring, for 30 secs or until softened. Stir in stock. Bring to the boil. Simmer for 5 minutes.
   
4. Add tofu. Stir fry for 30 secs. Stir in coconut milk and cream. Divide noodles between bowls. Ladle over stock mixture. Top with beansprouts and coriander leaves. Serve with lime halves.