• Any mushroom type at your choice (In this recipe, we used the enoki mushroom)
• Any vegetable option at your choice (In this recipe we used, potato, onion, peas)
• Maysan Malaysian Curry Paste
• Optional Chopped Red Chilli
• Optional Chopped Corriander
• Any type of tofu at your choice (In this recipe, we used the firm tofu)

Instructions

Crisp up your tofu:

• Cube the tofu.
• Heat a large skillet over medium-high heat. Add the oil then add in your tofu cubes and cook until golden on some of the edges. Transfer the tofu to a bowl.

Make the curry:

• Whisk 85g. (3orz) of curry paste into 568ml (1 pint) of cold water, stirring constantly and bring to the boil and serve. However, a require amount of curry paste is depend on how much your're cooking. If your curry is to thin (runny) simply grate more paste in until you get the desired consistency. TIP I've found that grating the paste in to the pan helps...
• Add in the rest of the vegetables, cover and cook for 9-12 minutes or until the vegetables are cooked to preference.
• Add the peas in the last 2 minutes of cooking. Taste and adjust soy sauce and flavour then fold in half of your tofu.
• Garnish with lime juice and pour over rice. Add in more deep fried tofu while serving in each bowl.
• Add some chilli flake on top if you need more spice on the dish!!