Pepper, spring green and carrot laksa with noodles and tofu

Ingredients: 
1 pepper
1 onion
1 head greens
2 carrots
1 square tofu
2cm fresh ginger
2 garlic cloves
1 chlli
Handful fresh coriander
A few tomatoes
800ml coconut milk
1tbsp tamarind paste
400ml vegetable stock
2-3tbsp soya sauce
100g fine noodles
Method: 

• Drain the tofu then cut into cubes. Gently fry in a dash of soy sauce and olive oil until golden all over, then remove from the heat and set aside
• Slice the onion, carrots and pepper, dice the tomatoes and shred the greens
• Finely chop the garlic, ginger and chilli
• Heat some more olive oil in a wok and add the ginger, garlic and chilli and stir for a minute
• Add the vegetables and herbs (reserving some coriander for garnish) and fry for 5 minutes
• Add the tamarind paste, tomatoes and coconut milk
• Simmer for 5 minutes until the vegetables are tender, then add the tofu
• Meanwhile cook the noodles, then divide them into bowls. Ladle over the hot laksa, sprinkle with the reserved coriander and serve

Original Source: 
Izzy Silvester