| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Side dish, Thai, Rice, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 2 | Garlic cloves, crushed | |
| 2 | ts | Red curry paste, see recipe |
| 1/2 | lb | Tofu, diced |
| 4 | c | Cooked long grain rice |
| 3 | tb | Soy sauce |
| 1 | Green onion, chopped | |
| 1 | tb | Cilantro leaves, chopped |
| 10 | Green onions | |
| Thin cucumber slices |
INSTRUCTIONS
GARNISH Heat the oil in a wok over medium-high heat. Add the garlic & stir-fry for 1 minute. Add the curry paste & stir-fry until it releases its aroma. Add the tofu & cook another 3 minutes. Add the rice, mix & fry for 2 minutes. Add the soy sauce, green onion & cilantro & transfer to a serving dish & garnish. Serve with a clear soup & a salad & this makes a good meal in itself. Serve with chilies in vinegar on the side: Chop 1/2 c fresh green & red chilies & chop them into small pieces. Add to 1 1/2 c rice vinegar mixed with 1 tb soy sauce. Serve immediately. Refrigerated it will keep a couple of weeks.
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