Method

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

2. 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.

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

4. Add pumpkin, eggplant and macadamias.

5. Add the coconut cream and stir for 2 minutes.

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

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

8. Cook for 2 minutes and serve hot.