Trim the ends of the lemongrass and finely chop. Peel and finely chop the ginger and garlic, and finely slice the chilli (remove the seeds for less heat). Trim the ends of the tenderstem broccoli and cut into 1cm pieces. Peel the carrot and trim the root end. Prepare the carrot noodles using a peeler and slice the carrot into long thin strips (or use a julienne peeler or spiralizer if you have one). Drain and rinse the tofu, cut into 2cm cubes. In a frying pan, heat 1/2 tbsp oil on a medium heat and fry the tofu for 10 minutes, turning occasionally. Season with sea salt and black pepper. Meanwhile, boil a kettle. Dissolve the vegetable stock cube in 200ml boiling water. Heat a medium-sized pan with 1 tsp oil. Add the lemongrass, ginger and garlic, and fry for two minutes, then add the tenderstem broccoli and fry for a further three minutes. Then add the coconut milk, vegetable stock, tamarind paste and carrot noodles. Bring to a simmer and cook for five minutes. Then stir the tofu into the laksa soup. Serve with the flaked almonds scattered on top.
