Crispy Tofu Laksa

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring a medium pot of water to the boil. Cut tofu into 2cm cubes; finely dice onion; cut bok choy into quarters; place cornflour and salt in a medium bowl. Use
2. Add tofu to bowl with cornflour and toss well until coated. Place tofu on prepared tray, shaking off excess cornflour. Drizzle with a little oil and bake in oven for about 25 minutes, until crispy, turning half way through cooking. When cooked, season.
3. Place noodles in pot of boiling water. Stir well and separate strands, cover and turn off heat. Leave for 6-7 minutes, until tender then drain well. Return to pot with a drizzle of oil to prevent sticking. Set aside, covered, to keep warm.
4. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3-4 minutes for soft-boiled. Drain and cool under cold tap before peeling and cutting in half. While eggs and noodles cook, heat a drizzle of oil in a medium fry-pan on medium-high heat.
5. Cook onion for 1-2 minutes, until soft. Add laksa paste and cook for about 1 minute, until fragrant. Add coconut milk, stock, soy sauce, salt, lime juice and honey and bring to a simmer. Add bok choy and simmer for 3-4 minutes, until tender and laksa has reduced slightly. Remove from heat and season.
6. To serve, divide noodles and bok choy between bowls. Pour over laksa sauce and top with crispy tofu. Top with a handful of mung bean sprouts, chilli, coriander leaves, crispy shallots and eggs. Serve lime wedges on the side for squeezing over before eating.