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 ea 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.