Vegan Laksa Recipe

I am on a spicy food kick again now that the weather has cooled down, the last 2 nights have been vindaloo! But it got me thinking about Laksa again. So in Googling 'Vegan Laksa' I found this recipe on delaksa.com to make it vegan you only need to omit the shrimp paste from the paste recipe.

http://www.delaksa.com/vegetarian_laksa.php

I would modify it with the tofu fried in a little sesame oil and would use maybe 2 fresh chilies, and only de-seeded one of them. I like my Laksa spicy!

I will make it ASAP and report back....

***LAKSA PASTE ***
Makes: 320g (1 ½) cups
Prep: 10mins (+20mins standing time)

6-8 long dried red chilies
8 purple (Asian) shallots, coarsely chopped
5 candlenuts
3cm-piece fresh galangal, peeled coarsely chopped
2 stems lemon grass, pale selection only, coarsely chopped
2 tbs peanut oil
1 ½ tsp finely grated fresh turmeric
Or ½ tsp ground turmeric
1 garlic clove, coarsely chopped

To make the paste, place the dried chilies in a heatproof bowl, Cover with boiling water and set aside for 20mins to soften,

Drain and chop them coarsely. Place chilli, escaholt, candlenuts, galangal, lemon grass, oil, turmeric, and garlic into a food processor and process until finely chopped…

Ingredients 1/2 Cup of Laksa paste from above 2 Tbsp oil (I think rice bran oil) 1 large onion cut into wedges 1 large carrot sliced thinly 1 ear corn - remove corn from husk 1 fresh chili 2 cloves garlic sliced 1 piece raw ginger sliced 1/2 cup Mirin 900 ml stock 1 can coconut milk 1 cup snowpeas cut into 2cm pieces 1 pack rice noodles 2 bunches bok choy washed and roughly sliced 200 gms firm tofu in 1 cm cubes

Instructions Place the onion in a large cooking pot and fry lightly in olive oil with garlic, ginger and chilli (about 2 mins over medium heat). Add the stock, the Mirin (available from an Asian deli) and the coconut milk. Bring to the boil and simmer for 20 mins. Add the carrot and corn and cook for another 5 minutes. Then add the rice noodles and snow peas and cook for another couple of minutes. Finally add the tofu and bok choy and cook for a final 2 or 3 minutes. Serve hot or cold. It's delicious both ways.