Ingredients

Method

• 400 ml coconut milk
• 1 T olive oil
• 2 cloves garlic, crushed
• 1 fresh chilli, finely chopped
• 1 x 5 cm piece fresh ginger, finely chopped
• 60 g laksa paste
• 120 g king oyster mushrooms
• Juice of 1 lime
• 4 dried lime leaves
• 2 cups good-quality vegetable stock
• 50 g cashews, roasted and ground
• 297 g tofu, cubed
• 200 g runner beans, sliced at a slant

Method

Ingredients

Heat the olive oil, garlic, chilli, ginger and laksa paste (see below) gently until fragrant in a saucepan over a medium to low heat.

Add the remaining ingredients except the tofu and coconut milk and stir until all are incorporated. Stir-fry for 3 minutes.

Add the tofu and coconut milk and heat through for 5 minutes. Serve warm.

Cook's note: Laksa paste is a curry-based soup paste from Asia. Click here for a recipe to make your own.