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Make the rice and Pak Choi as per packet instructions
Heat a saucepan over medium heat. Once warm, add the oil. Then add the spring onion and ginger paste. Cook for a minute, stirring continuously.
Then add the red curry paste, bone broth and coconut milk.
Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes to develop the flavour
Coat your tofu with cornflour, salt and pepper
Heat some oil in a pan over medium to high heat, add your tofu. Cook on each side for 2-4 minutes until golden and crispy
Divide your recipe between 3 bowls and add the broth and tofu. Add your desired toppings.