Crispy fried tofu in sweet potato curry

Let the tofu drain. Place a clean tea towel on a plate for this. Place the tofu on this and fold the edges of the cloth over the tofu.

Put a heavy pan (or something else heavy) on the tofu and let stand for 30 minutes, so that as much moisture as possible comes out.

Cut the tofu into slices of 1 cm wide and halve them. Mix with the tikka masala and let stand for at least 20 min.

Meanwhile, peel the sweet potato and cut into cubes of 1½ cm.

Heat the oil in a skillet and fry the potato and the spice paste for 2 minutes on medium heat.

Add the coconut milk, bring to the boil and cook for 10 minutes with the lid on the pan. Add the spinach and let it shrink into parts.

Add the garden peas and cook the curry for 1 more minute.

In the meantime, heat the oil in a frying pan and fry the tofu golden brown and crispy in 8 minutes. Times regularly.

In the meantime, heat the plats according to the instructions on the packaging. Cut into slices of 2 cm wide. Cut the coriander coarsely.

Divide the curry over the bowls and spread the tofu over it. Garnish with the coriander. Serve the plate.