{"id":657,"date":"2018-09-05T15:09:23","date_gmt":"2018-09-05T03:09:23","guid":{"rendered":"https:\/\/kalem92887712.wordpress.com\/2018\/09\/05\/tofu-and-pumpkin-laksa\/"},"modified":"2018-09-05T15:09:23","modified_gmt":"2018-09-05T03:09:23","slug":"tofu-and-pumpkin-laksa","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2018\/09\/05\/tofu-and-pumpkin-laksa\/","title":{"rendered":"Tofu and Pumpkin Laksa"},"content":{"rendered":"<p><em>#loveyourleftovers. Transport your taste buds to South East Asia with this divine laksa\u200a\u2014\u200athe perfect blend of sweet, spicy, sour and salty!<\/em><\/p>\n<figure>\n<p><img decoding=\"async\" data-width=\"800\" data-height=\"533\" src=\"https:\/\/cdn-images-1.medium.com\/max\/800\/1*lN1VAUu41MkwLhOx2Idv5g.jpeg\" alt=\"\" title=\"\"><br \/>\n<\/figure>\n<p><strong><em>Serves 2<\/em><\/strong><\/p>\n<p><strong><em>Ingredients<\/em><\/strong><\/p>\n<p>\u00bd onion\u00a0<br \/>\u00be\u20131 Tbsp mild laksa paste (store-bought)<br \/>100g pumpkin, diced 1\u20132cm\u00a0<br \/>\u00bd cup \/ remaining lite coconut milk\u00a0<br \/>2 cups vegetable stock<br \/>\u00bd broccoli, roughly chopped\u00a0<br \/>\u00bd cup frozen peas\u00a0<br \/>200g tofu<br \/>50g uncooked rice, vermicelli or konjac noodles<br \/>1 tsp fish sauce\u00a0<br \/>\u00bd\u20131 tsp lime juice<\/p>\n<p><strong><em>To serve<\/em><\/strong><\/p>\n<p>2 boiled eggs<br \/>2 handfuls mung bean sprouts<br \/>1 Tbsp picked coriander leaves<\/p>\n<p><strong><em>Method<br \/><\/em><\/strong>1. Prep &amp; cook laksa. Heat oil in a large pot on high heat. Add onion and cook for 1\u20132 minutes then add laksa paste and cook, stirring frequently, for about 2 minutes, until fragrant. Add pumpkin, coconut milk and stock.<\/p>\n<p>2. Cover with a lid and bring to the boil. Once boiling, remove lid, reduce heat to medium and cook for 5\u20136 minutes, until pumpkin is tender.<\/p>\n<p>3. Cook eggs. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes (for soft-boiled, 4\u20136 minutes for hard-boiled). Drain and cool under cold tap. Peel.<\/p>\n<p>4. Finish laksa. Fold through broccoli, peas and tofu and cook a further 1\u20132 minutes. Fold through noodles and cook a further 1 minute, until tender. Stir through fish sauce and lime juice.<\/p>\n<p>To serve, divide laksa between bowls and top with eggs and a handful of mung bean sprouts. Sprinkle over coriander.<\/p>\n<p><strong><em>Nutritional Info (per bowl)<br \/><\/em><\/strong>Energy (kJ): 1711<br \/>Energy (Cal): 409<br \/>Carbohydrate (g): 39.5<br \/>Protein (g): 22.4<br \/>Fat (g): 16.5<br \/>Saturated Fat (g): 8.4<br \/>Sugars (g): 13.2<\/p>\n<hr>\n<p>Click <a href=\"https:\/\/blog.freshstartwithnadia.co.nz\/\" target=\"_blank\" rel=\"noopener noreferrer\">here<\/a> to return to Fresh Start Blog<\/p>\n","protected":false},"excerpt":{"rendered":"<p>#loveyourleftovers. Transport your taste buds to South East Asia with this divine laksa\u200a\u2014\u200athe perfect blend of sweet, spicy, sour and salty! Serves 2 Ingredients \u00bd onion\u00a0\u00be\u20131 Tbsp mild laksa paste (store-bought)100g pumpkin, diced 1\u20132cm\u00a0\u00bd cup \/ remaining lite coconut milk\u00a02 cups vegetable stock\u00bd broccoli, roughly chopped\u00a0\u00bd cup frozen peas\u00a0200g tofu50g uncooked rice, vermicelli or konjac [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2377,2384,2374],"tags":[1852,1745,1853,2024],"class_list":["post-657","post","type-post","status-publish","format-standard","hentry","category-dinner","category-freshstart","category-lunch","category-recipes","tag-food","tag-fresh-start","tag-inspiration","tag-loveyourleftovers"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=657"}],"version-history":[{"count":0,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/657\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}