ONE POT TOFU NOODLE LAKSA

This hearty and warming meal is full of colourful vegetables for nutrient diversity, as well as tryptophan-rich tofu for stress relief and better sleep.

serves 2

INGREDIENTS:

1 medium onion

3 medium garlic cloves

1 red chili

3 tbsp laksa paste (I like steenberg's laksa spice from amazon)

400ml coconut milk

1 Litre water

1 tsp turmeric

2 tbsp bouillon or stock

3 cups chopped veg (some of my favourites are broccoli, peppers, courgette, spinach, sweet potato, and squash)

120g dried rice noodles

200g fermented tofu

HOW TO MAKE:

1. Fry onion, garlic, red chili, and laksa paste for a few minutes over a medium heat.

2. Pour in coconut milk, water, turmeric and bouillon to the pan and stir everything well.

3. Add your veg and cook for 10 minutes until soft. (cooking tip: If using squash or sweet potato, cut very small (about 1cm) so everything cooks evenly)

4. Add rice noodles and tofu and cook for a further 5 minutes.

5. Serve with fresh coriander, black sesame seeds, and cracked pepper.