Tofu & mushroom laksa

• Firm tofu280g
• Closed cup mushrooms200g
• Rice noodles250g
• Medium curry powderstore cupboard15g
• Coconut milk (400ml tin)1
• Stock cubes (12 pack)1
• Beansprouts150g
• Spring onions (bunch)1
• Lemons (4 pack)1

Plus salt and pepper. About £4.88 for the amounts used.

Method

1. 1

   Cut 280g tofu into cubes and fry in a little oil until golden. Remove. Fry 200g sliced mushrooms for 5 minutes.

2. 2

   Add 1 tbsp curry powder for 1 minute, then 1 tin coconut milk and 1 stock cube dissolved in 600ml boiling water. Simmer for 5 minutes.

3. 3

   Soak or cook 250g rice noodles following the pack and divide between bowls.

4. 4

   Ladle over the soup, add the tofu and 150g beansprouts, and top with sliced spring onions and a squeeze of lemon.