Curry Laksa

I'm finished my exam!! I'm done schooling forever. Well I might change my mind one day but I have no plans to continue. It's been 9 years of post secondary education which is enough for me. Now I have to wait until December to see if I passed and become certified. Ahhh waiting isn't fun. But I'm really happy my exam is over, now I can get back to fun things like cooking healthy meals, blogging and my new found love yoga. :)

This is another recipe from Appetite for Reduction. I've never eaten or made laksa before so I can't vouch for it's authenticity but we enjoyed it. It was a bit sour (is it supposed to be?) and while the flavour was nice, I wish it was stronger. Not my favourite recipe from Appetite for Reduction, but it was still good. I think marinating the tofu beforehand and then cooking it separately would improve the dish because the sauce/soup isn't flavourful enough to infuse the tofu during cooking. Maybe marinating it in curry paste, lime juice, and soy sauce then pan frying it?

By the way, have you guys made this pasta with ruby chard and cranberries yet? I've been making some variation of it a lot recently, using up the plethora of greens from our CSA. Delicious!! I can't wait to eat it for lunch today.

If this sounds good, you might also like:
Lime Peanut Noodles with Seitan, Kale and Carrots
Kung Pao Noodles with Peanuts and Wok Fried Vegetables
Last Minute Sesame Noodles
Vegetarian Pho

Curry Laksa
Adapted from Appetite for Reduction

Serves 4

3-4 tbsp red curry paste
1 small red onion, thinly sliced into half-moons
1 red pepper, seeded and sliced thinly
1 tbsp minced fresh ginger
2 cloves garlic, minced
3 Shanghai bok choy
4 cups vegetable broth
2 tbsp reduced sodium soy sauce
1/2 tsp salt
1 block extra firm tofu (about 14 oz), cubed
8 oz pad Thai rice noodles
3/4 cup light coconut milk
3 tbsp lime juice (from 1 or 2 limes)
3 tbsp agave
1/2 cup fresh cilantro, chopped

Put a big pot of water on to boil for the noodles. In the meantime, prep all your veggies.

Preheat another 4 quart pot over medium high heat. Place 3 tablespoons of curry paste in the pot and mix in the onion and peppers. Saute for about 2 minutes. Use a little nonstick cooking spray if it seems to be sticking excessively. Add the garlic and ginger, and saute for another 2 minutes. Add the bok choy stems, broth, soy sauce, and salt, and bring to a slow rolling boil (no need to cover). Add the tofu and cook for 10 more minutes..

At this point, your water for the noodles is probably boiling, so cook the noodles. They should be done in 5 minutes; drain and set aside.

Add the coconut milk, lime juice, agave and bok choy leaves to the curry and mix, being gentle so as not to break the tofu. Taste for salt and spice. You may want to add more curry paste. Ladle into bowls and top with cilantro.