(*) Soy, dice the meat from the field tofu and marinate in soy sauce for a few hours.
Heat the soybean oil and butter and sauté the shallots and garlic in it. Sprinkle with flour, curry and paprika. Sauté everything well. Extinguish with clear soup and milk. Simmer on low heat for approx. 5 min. Add mango chutney and tofu and heat. Fold in the kitchen herbs and garnish with the mint leaves.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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