Cut tofu into 2cm pieces.

Heat oil in wok or pan and cook onion, garlic, ginger, chilli, and spices until onion softens.

Add undrained crushed tomatoes to onion mixture season to taste and bring to boil.

Reduce heat simmer uncovered about 10 minutes or until sauce thickens slightly.

Add tofu and coconut cream then bring to the boil.

Reduce heat simmer uncovered about 10 minutes or until tofu is cooked through.

Just before serving stir in coriander and mint.