Rich & Fragrant Laksa With Tofu, Pak Choi, Vermicelli Noodles, Crispy Shallots, Chilli, Coriander & Lime

Method

1. Boil your kettle, then take out a frying pan and a saucepan.
2. Place the vermicelli noodles into a bowl, cover with boiling water from your kettle and leave to cook for around 5 minutes. Drain and set aside.
3. Dice the tofu into approx 1.5cm cubes. Place your frying pan over a medium heat and add a drizzle of oil. Fry the tofu until golden on all sides, around 5-8 minutes. Season with a dash of soy sauce (or salt if you don't have any) and black pepper.
4. Slice the base off the pak choi and break apart the leaves with your hands. Pour the tofu laksa broth into your saucepan along with 200ml of water and the pak choi leaves. Cook over a medium heat until the laksa is piping hot and the pak choi is tender but still with a nice crunchy bite to it, around 4-5 minutes. Squeeze in half of the lime and stir through.
5. Remove the tofu from the frying pan, then add another drizzle of oil and add the crispy smokey shallots. Fry until crispy and golden, around 1-2 minutes. Watch carefully to make sure it doesn't burn. Meanwhile finely slice the red chilli and pick the coriander leaves.
6. To assemble, divide the vermicelli noodles between serving bowls and ladle over the laksa broth and pak choi . Top with the tofu , red chilli and coriander leaves. Finish by squeezing over the other half of lime and spooning over the crispy shallots including any residual smokey oil if you like. Enjoy!

Highlighted = a make-ahead base; that's where it goes in.