Eggplant and Tofu Laksa

Ingredients

• 450g Firm Tofu (chopped into cubes)
• 1 knob Ginger (minced)
• 2 cubes Vegetable stock (dissolved in 1 cup of water)
• 1 large eggplant (cut into large cubes)
• 1 230g jar Valcom Authentic Thai Laksa Paste
• 1 can coconut milk
• 1 can coconut cream
• 2 heads bok choy (finely chopped)
• 1 tbsp olive oil (for frying)
• 2 limes (1 for garnish)
• 4 tbsp spring onions (finely chopped), for garnish.
• 1 400g packet of noodles of your choice (Hokkien or Singapore work well!)

Method

1. Press the block of girl tofu to remove excess moisture. Add the olive oil to a pan, then the tofu, and fry until golden brown (5-10 minutes on medium).
2. Steam the eggplant cubes (or cook in microwave) until soft and a fork easily pierces the flesh.
3. Add the minced ginger to a large saucepan along with the Valcom Authentic Thai Laksa Paste, and simmer for 1 minute.
4. Add the coconut milk, coconut cream, vegetable stock cubes and the eggplant to the large saucepan and stir before simmering on medium for 5 minutes.
5. Squeeze in one lime’s worth of juice and add in the tofu, noodles and bok choy , and simmer for a further 3 minutes.
6. Serve in bowl with spring onion and a lime wedge for garnish, and enjoy!

Product used in recipe

• Valcom - Valcom Curry Paste Laksa