Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 garlic cloves -- crushed

  3. 2 teaspoons red curry paste -- see recipe

  4. 1/2 pound tofu -- diced

  5. 4 cups cooked long grain rice

  6. 3 tablespoons soy sauce

  7. 1 green onion -- chopped

  8. 1 tablespoon cilantro leaves -- chopped **garnish**

  9. 10 green onions

  10. 1 thin cucumber slices

Instructions Jump to Ingredients ↑

  1. Preparation : Heat the oil in a wok over medium-high heat. Add the garlic and stir-fry for 1 minute. Add the curry paste and stir-fry until it releases its aroma. Add the tofu and cook another 3 minutes. Add the rice, mix and fry for 2 minutes. Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish. Serve with a clear soup and a salad and this makes a good meal in itself. Serve with chiles in vinegar on the side: Chop 1/2 c fresh green and red chiles and chop them into small pieces. Add to 1 1/2 c rice vinegar mixed with 1 tbsp. soy sauce. Serve immediately. Refrigerated it will keep a couple of weeks.


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