2. Wedge tomato and add to pan. Pour in coconut milk, 2 cups water, 3 tbsp soy sauce and 1 tbsp sugar. Increase heat to medium-high. Cover and simmer for 8-10minutes.
3. Spiralize, julienne or ribbon the zucchinis to make noodles. Set aside.
4. Halve the tofu and add to the broth. Stir through to cook for 2-3 minutes. Squeeze in lemon juice and season to taste with soy sauce.
5. Divide the zucchini noodles, tofu and laksa among bowls. Top with bean shoots and chopped coriander.
If you don’t have a spiralizer or julienne peeler you can ribbon the zucchini instead using a vegetable peeler.
GARLIC, 2 cloves
GINGER, 30g *
COCONUT MILK, 400ml
TOFU NUGGETS, 1 packet (360g)
LEMON, 1/2 *
BEAN SHOOTS, 1 bag (250g)
CORIANDER, 1/2 packet (30g) *
FROM YOUR PANTRY
oil (for cooking), soy sauce (or tamari), ground turmeric, ground cumin, sugar (of choice)