Vegetarian laksa

Name: Vegetarian laksa
Cuisine: Asian, Chinese
Ingredients: 300g firm tofu, cut into 2cm cubes; ½ brown onion, sliced; 3 garlic cloves, crushed; 1 x 3cm piece fresh ginger, peeled, thinly sliced; 2 cinnamon sticks; 1 star anise; 3–4 tablespoons gluten-free vegetarian laksa paste; 200ml light coconut milk; 2½ cups gluten-free, reduced-salt vegetable stock; ½ small savoy cabbage; 300g bok choy, sliced; 250g button mushrooms, sliced; 400g butternut pumpkin, diced; 100g vermicelli noodles; 1 tablespoon gluten-free, reduced-salt tamari; Juice of 1 lemon; 4 hard-boiled eggs, halved; Coriander leaves, to serve; ¼ cup chopped unsalted roasted peanuts, to serve