Curry with bok choy and crunchy tofu

Name: curry with bok choy and crunchy tofu
Total time: 40 min
Yield: 4
Ingredients: 300 gram unpolished rice; 4 tablespoon sunflower oil; 1 tray Bumbu spice yellow curry; 400 milliliters coconut milk; 180 gram tofu in cubes; 1 Broccoli in florets; 1 pak choi in bars; Chinese coal in bars; 2 spring / forest onion in slanted rings

Try this curry with paksoi and crunchy tofu

Ingredients

300 gram unpolished rice
4 tablespoon sunflower oil
1 tray Bumbu spice yellow curry
400 milliliters coconut milk
180 gram tofu in cubes

1 Broccoli in florets
1 pak choi in bars
Chinese coal in bars
2 spring / forest onion in slanted rings

Directions

Cook the rice. In the meantime, heat 2 tablespoons of oil and fry the curry paste for 1 minute. Add the coconut milk and simmer for 5 minutes.
Heat the rest of the oil on a high setting in another pan and fry the tofu in approx. 4 minutes all around crispy and golden brown. Scoop out of the pan and drain on kitchen paper.
Add the broccoli and bok choy to the curry and cook for 5 minutes.
Divide the rice over 4 bowls and scoop or curry the curry and crunchy tofu next to it. Sprinkle with the spring onions and serve immediately.