preparation

Halve the tofu and cut into slices. Mix 100 ml of the vegetable stock with 1 tbsp curry paste and marinate the tofu in it. Heat some olive oil or sesame oil in a pot. Add the remaining curry paste and fry for a few minutes. Slice the spring onions and ginger. Halve the mushrooms. Add the vegetable stock to the pot. Add the mushrooms, ginger and spring onions and simmer for 10 minutes. Pour in the coconut milk and simmer gently for another 10 minutes. Meanwhile, fry the tofu in a pan with oil until golden brown on both sides. Season the curry in the pot with a little salt. Add 40 drops of myAROMA Lime and 20 drops of myAROMA Chilli. Divide between two bowls and add the spinach and fried tofu last.