A recipe from another blog.

Hey y'all, just wanted to back-post a few recipes I did for my and Martin's blog, Fude Blawg (And a Semester Abroad). We didn't do much with it while I was abroad, unfortunately, but hopefully I'll be able to convince him to pick it up again this summer. :)

Anyway, here's the first recipe I did for Fude Blawg. Sorry about the weird line endings; I have no idea how to fix that formatting!

Veggie Laksa

1/2 regular package tofu or 1 package SprouTofu

1 generous handful whole wheat spaghetti noodles

2+ tablespoons Thai curry paste (I adore the Maesri canned curry pastes. They're all vegetarian and super delicious.)

Various veggies-- I used red pepper, kale, broccoli, zucchini, and asparagus in mine.

One can of your favorite coconut milk*

Fresh cilantro or fresh Thai basil (optional)

Cashews, lime wedges, julienned jalapeno for garnish (optional)

• Cut your tofu into 1/2" slices. Press for 20 minutes, then slice into 1/2"x1/2" sticks.
• Cook the spaghetti noodles in a pot of boiling water. Save about two coffee cupfuls of the cooking liquid in a bowl.
• Drain the noodles and put your pot back on the stove, but with your burner turned to medium.
• Add a tiny bit of vegetable oil to your pot. Add the tofu and sautee until just barely golden brown.
• Add the curry paste and asparagus to the bottom of the pot along with the tofu and stir fry about 2-3 minutes.
• Add half your water and half your coconut milk. Stir until curry paste has incorporated. Add all your veggies and turn the heat up to medium-high. Simmer for about ten minutes, or until veggies have cooked through but still retain their bright color.
• Add your noodles and the rest of the liquid and simmer an additional 3-4 minutes. Ladle into bowls and stir in cilantro or basil right before serving. Garnish with jalapeno, lime, and cashews, and eat with chopsticks.

*I used Goya brand coconut milk, and I wish I hadn't. It's not as sweet as say Trader Joe's or the various brands you'd find in an Asian market, and it's certainly not as thick. It separated into little particles when I added it to this dish, and you can see it in the pictures. I won't be using Goya coconut milk again.