Lighter tofu and vegetable laksa-style noodles

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

Our recipes use a 15 ml tablespoon. The standard Australian tablespoon holds 20 ml, so use three level teaspoons where a tablespoon is listed.

• 400 g firm tofu, cubed
• 250 g rice noodles
• 3 tbsp laksa paste, check it is vegan if needed
• 400 ml light coconut milk
• 700 ml salt-reduced vegetable stock
• 200 g green beans, trimmed
• 2 bok choy, washed and quartered
• 100 g bean shoots, washed
• 1 lime, in wedges
• 1 tbsp canola oil

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Brown the tofu in the oil until golden on all sides, then set aside.
2. 2Step 2. Fry the laksa paste in the same pan for a minute, add the coconut milk and stock and simmer for ten minutes.
3. 3Step 3. Add the beans and bok choy and cook for four minutes until just tender.
4. 4Step 4. Soak the noodles as directed, divide between bowls, ladle over the hot soup, add the tofu and top with washed bean shoots and lime.

Allergens for your selection

• Contains: Soya
• Contains: Crustaceans

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.