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On a large sheet of greaseproof paper, toss the tofu with sea salt, black pepper and the five-spice.
Place on a hot griddle pan, turning after 2 or 3 minutes, until nicely browned and cooked through.
Pour about 800 ml of boiling water into the large pan and crumble in the stock cube.
Roughly chop the butternut squash (scoop out the seeds), then grate and tip into the boiling stock.
Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, nut butter, coriander stalks (reserving the leaves), sesame oil and soy sauce. Blitz to a paste, then tip into the stock and add the noodles.
Trim the broccoli and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off.
Drizzle the maple syrup over the tofu, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat.
Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.