Dry Laksa

9 Mar

Serves 4

Time 20 minutes

500g vermicelli noodles

1 tbsp coconut oil

1 bag fried tofu puffs, halved

1 red onion, chopped

3 garlic cloves, sliced

¼ pumpkin, pre-cooked

2 baby eggplants, pre-cooked

1 handful macadamias, halved

2 tbsp laksa paste (please make sure to use a good amount, 2 tbsp okay, not 2 tsp)

½ cup coconut milk

½ tsp paprika

1 tsp lime juice

½ bunch parsley

½ bunch coriander

1 tsp sesame seeds

Salt & pepper

Serve

Beansprouts

Fresh mint

Lime

Boil the vermicelli with salted water for 5 minutes. Drain and set aside for now.

In a pan add the coconut oil and toss the tofu cubes for 5 minutes. Add a pinch of salt and pepper. Take off the heat and set aside.

In a wok add the extra virgin olive oil and toast off the laksa paste, then add onion and garlic for 2-3 minutes.

Add pumpkin, eggplant and macadamias.

Add the coconut cream and stir for 2 minutes.

Add the coriander, parsley, lime juice, paprika, salt, pepper and the boiled vermicelli.

Cook for 2 minutes and add the fried tofu and sesame seeds.

Cook for 2 minutes and serve hot.

Rosie Mansfield

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