Heat the oil in a large cooking pan. Fry the onion with a pinch of salt. After a few minutes add the herbs, ginger, curry paste and garlic. Stir well and after 1 minute add the finely chopped vegetables. Stir fry briefly and add the coconut cream, the pot of pepper salad and the tofu cubes. Cover the pan with a lid and leave the curry to simmer on a low heat for 15 to 20 minutes. Serve with rice (or noodles), coriander and sesame seeds.