Title: Tofu with Sour Curry
Categories: Entree Thai Vegetable
Yield: 6 Servings
| 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 |
| GARNISH |
| 2 | | Green onions, chopped |
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.