Kaffir lime pumpkin, fried tofu and coconut laksa

Ingredients

Kaffir lime pumpkin

  • 500g pumpkin, deseeded (optional), sliced thickly
  • 6 kaffir lime leaves, deveined, roughly chopped
  • 1½ tbsp ricebran oil
  • 2 cloves garlic, crushed
  • juice of 1 lime
  • 1 tbsp fish sauce (or soy sauce, if vegan/vegetarian)
  • 1 tbsp palm sugar

Laksa soup

  • ½ cup (70g) quality laksa paste
  • 2 cups (500ml) vegetable stock
  • 2 x 400g cans coconut milk
  • juice of 1 lime
  • 6 kaffir lime leaves, deveined and finely chopped
  • 250g rice noodles, cooked according to packet instructions

Additions

  • 150g tofu, cut into 5cm cubes
  • ½ cup rice bran oil
  • 2 baby bok choy, quartered and washed thoroughly

Method

  1. Preheat oven to 200C.
  2. For the pumpkin, add all ingredients to a bowl and toss to combine until the pumpkin slices are evenly coated. Place on a tray and roast for 35 minutes or until cooked through and golden. Set aside.
  3. For the soup, place a nonstick frying pan over medium heat. Add the laksa paste and cook until it begins to separate and becomes intensely fragrant. Add the kaffir lime leaves and cook for another 30 seconds before adding the remaining ingredients. Reduce heat to low and simmer gently for 20 to 30 minutes to allow the flavours to build.
  4. While the soup is simmering prepare the tofu. Add the oil to a saucepan over high heat. When the oil ripples and begins to shimmer, add the tofu pieces and fry quickly, turning with tongs until golden brown. Drain on paper towel.
  5. To serve, divide the soup among four bowls. Add the bok choy so it cooks lightly in the soup rather than turning into a soggy mess. Top with noodles and slices of pumpkin. Add a few tofu pieces per serve and garnish with herbs and fresh kaffir lime leaves.