Contributed by: Michael Abramson of M Vegetarian Recipes
My introduction to laksa noodles was from a street food vendor in Singapore years and years ago. Although "Canadianized" a bit - this version is pretty darn close to my memory of that original experience.
- 2 lg white onion
- 4 Tbsp peanut oil
- 2 tsp garlic - minced
- 18 whole raw cashews
- 1 Tbsp ground coriander
- 1 tsp ground cumin
- 2 lg tomatoes - finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp chili powder
- 1 Tbsp sugar
- 2 cans coconut milk
- 1 pkg firm tofu - cut in 1/2" cubes
- 6 green onions - green and white parts sliced in 1" pieces
- bean sprouts
- chives - chopped
- Rice noodles - or thin noodles of your choice
Grind cashews to a coarse powder in food processor.
Peel both onions. Finely chop one onion and thinly slice the other. Heat 3 Tbsp of the oil and fry sliced onion until golden. Remove with slotted spoon and set aside to drain. Reduce heat and add chopped onions and garlic to same pan. Saute until soft. Add ground cashews, coriander and cumin and continue to cook for 2 minutes.
Add tomatoes, salt, pepper and chili powder and cook for 2 minutes. Add sugar and coconut milk. Raise heat to medium high and bring mixture to soft boil. Reduce heat to low and cook for 15 minutes.
Cook noodles to your "bite" and drain well.
Add remaining 1 Tbsp of oil to a wok and stir fry tofu, green onions and bean sprouts over high heat until tofu is lightly colored. Add sliced onions and stir fry for an additional 30 seconds.
Add wok ingredients to simmering laksa sauce.
Prepare noodles family style or in individual bowls. Generously top with laksa sauce and sprinkle with chives.