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Spicy macadamia laksa with tofu

Spicy macadamia laksa with tofu

How yummy is laksa? Macadamias make the paste sing and sprinkling some on top gives a crunch alongside the crisp shallots. Mealtime memories are made of this.


1 packet dried rice noodles
3 tablespoons macadamia oil
½ cup macadamia laksa paste
400ml coconut milk
2 cups vegetable stock
2 tablespoons lime juice, or to taste
1 tablespoon fish sauce, or to taste
100g piece firm tofu
½ cup bean shoots
1 red or green chilli, sliced
¼ cup roasted macadamias, chopped coarsely
¼ cup coriander leaves
¼ cup fried shallots

Place the noodles in a bowl and pour over boiling water to cover. Stand for 10-15 minutes, until soft, drain and set aside.

Heat 2 tablespoons of macadamia oil in a large saucepan. Add laksa paste and cook over medium heat for 3-4 minutes, until aromatic. Add the coconut milk, vegetable stock, lime juice and fish sauce and continue to heat over medium heat for 5-7 minutes, ensuring the mixture does not boil. Season to taste with more fish sauce or lime juice.

Meanwhile, heat remaining oil in a frying pan and cook the tofu over a medium heat, turning, until each side is browned. Slice thinly.

To serve, place rice noodles in a bowl and ladle over the laksa soup. Top with tofu and remaining ingredients. Serve immediately.

TIP: macadamias make a laksa paste sing! Try our tasty recipe below.

Laksa paste


2 teaspoons shrimp paste
6 dried long red chillies, stalks removed
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric or 2 x 4cm pieces fresh turmeric
3 golden shallots, peeled, chopped roughly
2 lemongrass stalks, white part only, chopped
4cm piece galangal, peeled, chopped
3cm piece ginger, peeled, chopped
½ cup raw macadamias
2 garlic cloves, peeled, chopped
1 tablespoon macadamia oil

Preheat oven to 180°C. Wrap shrimp paste loosely in a piece of aluminium foil, place on a small baking tray and oven-roast for 10-12 minutes, until fragrant. Remove from oven, unwrap and set aside.  

Place chillies in a bowl and cover with boiling water. Soak for 15 minutes. Drain and place in a food processor with shrimp paste and remaining ingredients and process to a fine paste, adding a little water (1 tablespoon at a time) if paste is too thick.

The paste can be stored in the refrigerator for up to 2 weeks.
Categories: everyday

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