| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Thai | Main dish, Thai, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | lb | Tofu |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Onion, chopped |
| 2 | T | Sour curry paste, see recipe |
| 1/4 | lb | Okra, cubed |
| 3 | Tomatoes, cut into wedges | |
| 2 | T | Cornstarch dissolved in |
| 1/2 | c | Water |
| 1 | T | Lime juice |
| 1/2 | t | Salt |
| 1 | T | Soy sauce |
| 2 | Green onions, chopped |
INSTRUCTIONS
Cube the tofu & drain for 10 minutes in a colander. Heat the vegetable oil in a wok over medium heat. Stir-fry the onion for 2 minutes. Add the tofu, spreading it evenly in the bottom of the wok & fry until it begins to change colour. Turn over & repeat. Remove tofu. Add the curry paste & stir-fry for 1 minute. Put the tofu back in the wok & add the okra & tomatoes. Stir-fry taking care not to break the tofu, for 3 to 4 minutes. Add the dissolved cornstarch with the lime juice, salt & soy sauce. Let the mixture cook, stirring occasionally for 5 to 7 minutes. Garnish with the green onion & serve hot over the rice.
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Nutrition (calculated from recipe ingredients)
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Calories: 323
Calories From Fat: 235
Total Fat: 27.1g
Cholesterol: 0mg
Sodium: 421.3mg
Potassium: 380.6mg
Carbohydrates: 8.5g
Fiber: 2g
Sugar: 3.4g
Protein: 16.1g