Vegan laksa with tofu, and carrot noodles

Instructions

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1 Trim the lemongrass stalks, discarding the outer layer, and chop finely. Drain and rinse the tofu, pat dry with kitchen paper and cut into 2cm cubes.

2 Heat 2 teaspoons oil in a large non-stick frying pan over a medium heat, add the tofu and fry for 10 min, turning occasionally. Season with ground black pepper.

3 Meanwhile, put the remaining oil in a large pan set over a medium heat. Add the lemongrass, ginger and garlic and stir-fry for 2 min, then add the broccoli and stir-fry for a further 3 min. Add the tamarind paste, coconut milk, stock and carrot noodles. Bring to a simmer, cook for 5 min, then add the tofu cubes.

4 Spoon the laksa into 4 bowls. Scatter over the almonds and chillies to serve.