Brown beans (raw)
◻Wash the beans before soaking them overnight in water. 
◻Before using them, rinse the beans thoroughly.
◻Cook for about 60 minutes.
◻Pour out the liquid and allow them to cool down well.
If you prefer brown beans from a jar, then you only need to prepare it for use.

◻︎Place all the herbs separately on a plate.
◻︎Cut the tofu into even cubes◻︎paprika◻︎garlic ◻︎ rawits, finely.
◻︎cut the onions into coarse pieces ◻︎prepare everything.

Set the heat to high ◻︎The pan well hot, then put the olive oil in the pan.
◻Turn the heat down a little and fry the tofu first. 
◻You will hear it sizzle in the pan. Increase the temperature a little.
◻Now and then, gently stir it.
◻The tofu will get a light brown colour. ◻︎Ca 5 min. on low heat. 
◻Spoon the tofu from the pan into the bowl.
◻︎Preserve the remaining oil in the pan for further use.
◻Turn up the heat.
Add: ◻︎ onions ◻︎ stock cube ◻︎rawits to taste.
◻︎the onions glazy, turn the heat to low. 
Add:
◻︎garlic◻︎djahe ◻︎pepper grains ◻︎kerries.
◻Slowly stir this all together until 1 whole ◻︎Add the paprika. 
Add: the tomato puree. Let it simmer for about 5 minutes.
Add: coconut cream ◻︎ lime leaves◻︎ the last spices.
Let it simmer for 10 minutes. Add: the pointed cabbage◻︎Gently stir. 
◻Add the brown beans. Stir gently, stirring.
◻After about 5 minutes add the tofu without stirring. 
◻Just before serving, gently mix in the tofu.
The dish ready. Enjoy your happy meal!