Tofu with sour curry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Tofu |
| ½ | cup | Vegetable oil |
| ½ | cup | Onion, chopped |
| 2 | tablespoons | Sour curry paste, see recipe |
| ¼ | pounds | Okra, cubed |
| 3 | mediums | Tomatoes, cut into wedges |
| 2 | eaches | Green onions, chopped |
| 2 | tablespoons | Cornstarch dissolved in |
| ½ | cup | Water |
| 1 | tablespoon | Lime juice |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Soy sauce |
Directions
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.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" Submitted By MARK SATTERLY On 10-19-94