1 cup coconut milk
1 tablespoon green curry paste
1 200 grams tofu (solid cube, usually its half of a pack.. in western countries.. in eastern countries its usually one fresh cube)
2 tablespoons powders red chilli
1 - 1 1/2 cup water
1 teaspoon red curry paste (optional)
some cabbage leaves and (optional) shredded cabbage
1/2 tablespoon tamarind paste
10cm x 10cm seaweed
1 cup or so green onion
1/2 Teaspoon corn starch
Put water and coconut milk and corn starch in a pot and let it boil at low heat with a little of stirring. While doing so, cut your tofu into 2cm x 2cm x 1cm cubes (that's as big as half a thumb).
Take a stir-fry pan and put some vegetable oil and the tofu in it and let it fry (only half of it should look golden brown.. it will cook later in the pot).
Turn the heat of the pot to medium heat, and add the curry paste and tamarind paste in it (you can also use 2-3 fresh tamarind). Stir it until the the paste are completely dissolved. Wash the seaweed (see picture in blog), roll them, then cut the rolls into 1cm long stripes.. put the whole thing in the cooking pot. Put shredded cabbage in pot. Put the salt also. Stir. Add powdered chilli.
Tofu is now half golden, pour the whole thing (with oil) in the cooking pot. Observe that the pot is not a mixture of beautiful colors (red, green, yellow and all). Decorate a plate with cabbage leaves around it. Take a bowl put rice to shape it like the bowl and then dump the rice on the plate. Turn the heat of the pot off and put some of the tofu and sauce into the cabbage leaves.