5-6 servings

• 3 medium potatoes, chopped into medium pieces and
• steamed for about 15 minutes
• 125 g (5.29) smoked tofu, cut into little stripes
• 1 medium red onion, peeled and sliced (not too finely)
• 1 medium white onion peeled and sliced (not too finely) 
• 1 ½ small coffee-cup coconut milk 
• Chilli pepper
• Turmeric
• Powdered ginger
• Dill
• Extra virgin olive oil 
• Sea salt

Heat some oil, some hot pepper and some ginger in a wok. Let them flavour. Add the sliced onions and the smoked tofu. Stir often. Place the potatoes into the wok. Let them cook for a couple of minutes, continuing to stir, and add the coconut milk. Mix well, add some salt and let the mixture reduce. Add some turmeric and some dill to give colour to the preparation.