Tofu And Vegetable Laksa

• None None FOR THE CURRY PASTE
• 1 None onion, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 1 piece (1 1/2 inches) ginger, coarsely chopped
• 2 stalks (4 inches each) fresh lemon grass, thinly sliced
• 1/4 cup unsalted macadamias, coarsely chopped
• 2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tbsp sambal oelek (or other chili sauce)
• 2 tbsp lemon juice
• None None FOR THE LAKSA
• 2 tbsp vegetable oil
• 1 1/3 lbs firm silken tofu, cut into 3/4-inch cubes, drained on paper towels
• 5 cups vegetable stock
• 2 1/2 cups coconut milk
• 3 None baby bok choy, leaves and stems separated
• 10 oz snow peas, halved
• 1/2 cup coarsely chopped fresh mint
• 8 oz rice vermicelli noodles
• 2 cups bean sprouts
• 6 None green onions, thinly sliced
• None None Lime wedges, to serve

1. For the curry paste, blend or process all ingredients until smooth.
2. Heat oil in large saucepan on medium-high heat. Stir-fry tofu, in batches, turning carefully, until lightly browned all over. Drain on paper towels.
3. Add curry paste to same pan; cook, stirring, until fragrant. Add stock and coconut milk; bring to a boil. Add bok choy stems. Reduce heat to low; simmer, stirring, for 1 min. Add bok choy leaves and snow peas; simmer for 2 mins. Stir in mint.
4. Meanwhile, place noodles in large, heatproof bowl; cover with boiling water. Let stand until tender; drain. Divide noodles among serving bowls; ladle laksa into bowls. Top with tofu, bean sprouts and green onion. Serve with lime wedges.

curry, onion, garlic, ginger, stalks, unsalted macadamias, ground coriander, ground cumin, sambal oelek, lemon juice, laksa, vegetable oil, silken, vegetable stock, coconut milk, baby bok choy, snow peas, fresh mint, rice vermicelli noodles, bean sprouts, green onions, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/35649 (may not work)