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Method
Step 1
Heat half the oil in a large heavy-based saucepan over medium-high heat. Cook the tofu, in batches, for 1 min each side or until golden. Transfer to a plate lined with paper towel. Add capsicum to the pan and cook, stirring, for 2 mins or until just tender. Transfer to a bowl. Add the laksa paste to the pan. Cook, stirring, for 30 secs or until fragrant. Add the coconut milk and stock. Bring to the boil. Reduce heat to medium.
Step 2
Add broccoli to the laksa mixture. Cook for 2 mins or until just tender. Return capsicum to the pan. Season.
Step 3
Divide the noodles among serving bowls. Ladle over the laksa mixture. Top with tuna, tofu, bean sprouts, carrot and coriander. Serve with lime wedges.
