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
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.