Eggplant, Lime and Tofu Laksa

Ingredients

Scaled for your household (4 portions) · original serves 4

• Rice noodles350 g
• Rice bran oil1 AU tbsp
• Firm tofu250 g
  drained and cut into 3cm cubes
• Eggplant300 g
  cut into 3-4 cm pieces
• Vegetarian red curry paste2 AU tbsp
• Vegetable stock4 cup
• Coconut milk270 ml
• Brown sugar2 tsp
• Lime juice2 AU tbsp
• Bean sprouts½ cup
  trimmed
• Coriander bunch½ cup
• Mint leaves¼ cup
• Salted peanuts2 AU tbsp
  chopped
• Fresh chilli1
  thinly sliced
• Lime1
  cut into wedges

Method

1. 1

   Cook rice noodles in boiling water for 4–5 minutes, drain and divide among four bowls. Heat oil in the dried saucepan and fry tofu until golden; lift out. Fry eggplant for 2–3 minutes and set aside with the tofu.

2. 2

   Cook the vegetarian red curry paste over medium heat for 1–2 minutes. Add vegetable stock, coconut milk and sugar, cover and bring to a boil. Lower the heat, return eggplant and simmer for 5 minutes.

3. 3

   Add tofu and lime juice for 1 minute. Ladle over noodles and finish with sprouts, coriander, mint, peanuts, chilli and lime wedges.