Step 2

Heat oil in a large frying pan. Fry the tofu, turning so all sides are golden brown. Remove from the pan and set aside.

Step 5

Add the laksa paste to the pan and stir for 1-2 minutes until fragrant. Add the coconut milk and 1/2 cup of water.

Step 8

Bring to the boil then reduce to a simmer for 5 minutes. Add the broccoli back in for the last 2 minutes.

Step 11

While the laksa is simmering, place the vermicelli noodles in a large heatproof bowl and cover with boiling water. Allow to sit for 5 minutes until the noodles are soft. Drain and use a fork to separate noodles if needed.

Step 14

Add tofu and vermicelli noodles to the pan and gently combine all ingredients.

Step 16

Tip: Use vegetable or chicken stock in place of the 1/2 cup of water if you have it available. Fresh herbs such as coriander or basil, or mung beans, are great toppings to add before serving.

Step 18

PER SERVE • Energy 1942Kj • Protein 14g • Total Fat 35g • Saturated Fat 18g • Carbohydrates 22g • Sugars 4g • Sodium 408mg

Step 20

Dietary and nutritional info supplied by NZ Nutrition Foundation