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Thai Tofu Stew

1 medium onion, chopped 200 g firm tofu, cut into cubes about 1/2 cm each about 10 medium-sized mushrooms, cut into pieces as desired 1 can coconut milk coconut-lime wok mix spice, to taste 1 clove garlic, crushed

Saute the onion in a little bit of oil, preferably sesame, over medium heat for about 5 minutes. Add the tofu and mushrooms and continue sauteing for an additional 5 minutes, stirring every now and then. Now add the can of coconut milk, the spice mix and the garlic. Let summer while you prepare egg noodles. Serves 2-3.