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Sweet potato and tofu laksa

A recipe from the Good Food collection.


Sweet potato and tofu laksa
Sweet potato and tofu laksa
50 g (1¾ oz/⅓ cup) chopped sweet potato
75 g (2½ oz/¾ cup) fresh thin rice noodles
2 teaspoons peanut oil
55 g (2 oz) ready-made laksa paste
250 ml (9 fl oz/1 cup) coconut milk
250 ml (9 fl oz/1 cup) chicken or vegetable stock or water
2 kaffir lime leaves, shredded (optional)
½ lemongrass stem, trimmed and sliced in half lengthways (optional)
5 cherry tomatoes, halved
75 g (2¾ oz) firm tofu, cut into 2 cm (¾ inch) cubes
2 teaspoons fish sauce
1 teaspoon sweet chilli sauce
1 teaspoon lime juice
50 g (1¾ oz) trimmed snow peas (mangetout), halved diagonally
1 small handful coriander (cilantro) leaves
½ medium red chilli, sliced in half, seeded and thinly sliced (optional) 


1. Place the sweet potato in a steamer and cook for 7–10 minutes or until just tender.

2. Meanwhile, place the noodles in a heatproof bowl. Pour over boiling water, cover and stand for5–10 minutes or until tender. Drain and place into a deep serving bowl.

3. Heat the oil in a wok over high heat. Add the paste and cook, stirring, for 30 seconds or until fragrant.

4. Pour in the coconut milk, stock or water and add the lime leaves and lemongrass, if using. Bring to the boil, reduce the heat to medium and cook gently for 3 minutes. Add the tomatoes and cook for 2–3 minutes or until just collapsing. Stir in the tofu, fish sauce, sweet chilli sauce, lime juice and snow peas. Cook for 1–2 minutes or until the tofu has warmed through and the snow peas are tender. Remove the lime leaves and lemongrass, if using.

5. Spoon the laksa over the noodles and top with the coriander leaves and sliced chilli, if using. Serve immediately.

Main ingredient:
Tofu/Beancurd, Potato, Noodles
Lunch, Main-course


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