Creamy Laksa-Style Tofu & Prawn Noodle Soup

• Add udon noodles to the boiling water and 
cook over medium-high heat until tender, 
1-2 minutes.
• Drain, rinse and set aside. 

• Meanwhile, cut firm tofu (see ingredients) into 1cm cubes. In a medium bowl, place tofu, sweet soy seasoning and the plain flour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook tofu, turning, until browned all over, 4-5 minutes. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

• Wipe out the frying pan, then return to mediumhigh heat with a drizzle of olive oil. Cook carrot and celery, stirring, until tender, 4-5 minutes. • Add garlic, ginger paste, Southeast Asian spice blend and a drizzle of olive oil and cook, stirring, until fragrant, 1 minute.

• Add Asian greens, coconut milk, the water, 
soy sauce and brown sugar to the pan and stir 
to combine.
• Bring to the boil and simmer until heated 
through, 2 minutes.