| 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 |
tb |
Sour curry paste, see recipe |
| 1/4 |
lb |
Okra, cubed |
| 3 |
md |
Tomatoes, cut into wedges |
| 2 |
tb |
Cornstarch dissolved in |
| 1/2 |
c |
Water |
| 1 |
tb |
Lime juice |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Soy sauce |
| 2 |
|
Green onions, chopped |
INSTRUCTIONS
GARNISH
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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