Laska curry is a Malaysian dish. Made with tofu and vegetables including broccoli, red and yellow peppers, courgettes and mushrooms. Rice noodles are also added to make a complete meal and it is also gluten free.
Place tofu into a baking dish and pour over 1 tbsp. of olive oil and 1 tbsp of tamari. Bake for 20- 25 mins and then remove from oven and set aside.
Put oil into a large wok and add spring onions, mushrooms, peppers, chilli, courgette, and broccoli and cook for 5 mins.
Add the curry paste, stir and cook for a further 2 mins.
Pour vegetable stock into the wok together with the coconut milk and bring to the boil. simmer and add the tamari.
Add the noodles and cook for a further 5-10 mins until soft. Add the baked tofu.
Add the lime juice and scatter over the coriander. Serve.
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