Spicy Pumpkin Tofu Laksa
Updated: Nov 13, 2018
So it's that time of year again, yes you guessed it, pumpkin season. As the year begins to draw to a close, these sweet, diverse vegetables are ripe and ready for harvest. Whether you are pulping the flesh into a bright sweet soup or baking it into a festive pie, the pumpkin has earned its place as one of autumns most beloved culinary delights. Here's how to make laksa with pumpkin.
The thing I like about pumpkin is the versatility that you get, no matter what you plan to do with it, it usually always works. I've replaced roast potatoes for a Sunday dinner with roast pumpkin before with excellent results, I've even taken a gamble and blended it into a smoothie and was hailed as a culinary hero. No matter what I've thrown at it, it's always come back fighting.
One of my favourite asian styles of cooking is the art of filling a giant bowl with noodles, vegetables and broth. It's essentially a liquid'y treasure chest full of all your favourite savoury treats, bathing in a comforting bath of aromatic soup. What's not to like? I've had so many over the years that I'm fortunate to not be having withdrawal symptoms, I mean it's been more than two weeks and I've not needed to sit in a dark room rocking back and forth so I think we're all good, but maybe that's the reason I felt compelled to create this recipe right about now, before it's too late.
In terms of style of laksa, for this recipe I've chosen to mock up a coconut curry based broth. I like the creamy thickness of the coconut milk in the lemony broth, it provides a deep, interesting flavour that leaves you wanting more and the pumpkin adds a certain sweetness and pleasing texture to the mix that goes hand in hand with the tart flavours of the lemongrass and lime juice.
It's been two weeks, but I finally got my laksa fix, now I can go about my day feeling fresh and ready, until next time.