This delicious Thai endive dish with tofu is packed with tasty ingredients. You will have this healthy main dish on the table easily and quickly. Enjoy it!

1. Wash the chicory and cut into narrow strips.
2. Cut the tofu into 1/2 cm thick triangles. Mix the soy sauce with the sesame oil and marinate the tofu in it for about 15 minutes. Toss several times in between.
3. Peel and finely chop the shallot or onion.
4. Heat the sunflower oil in a wok or large frying pan and fry the shallots or onion over a low heat for about 2 minutes until translucent. Add coriander powder, peeled and finely grated gingerroot and chicory strips. Stir-fry for 2-3 minutes.
Halve the red pepper, remove seeds and chop finely.
Wash and halve the lime. Grate 1 teaspoon of zest from one half and then squeeze it (save the other half for garnish).
7. Add finely chopped red pepper, lime zest, 2 teaspoons of lime juice and freshly ground pepper to taste to the pan. Stir well and pour in the coconut milk. Bring to the boil and simmer for 2-3 minutes.
8. Garnish with the remaining sliced lime.
9. Fry the tofu in a hot grill pan or non-stick frying pan for around 2 minutes until brown and crispy. Serve the tofu separately. Enjoy!