Ingredients 2 tablespoon vegetable oil 2 each garlic cloves, crushed 2 teaspoon red curry paste 1/2 pound tofu, diced 4 cup long grain rice, cooked 3 tablespoon soy sauce 1 each green onion, chopped 1 tablespoon cilantro leaves, chopped
GARNISH:
10 each green onions 1
cucumber, sliced thin
Directions: Heat the oil in a wok over medium-high heat. Add the garlic & stir-fry for 1 minute. Add the curry paste & stir-fry until it releases its aroma. Add the tofu & cook another 3 minutes. Add the rice, mix & fry for 2 minutes. Add the soy sauce, green onion & cilantro & transfer to a serving dish & garnish. Serve with a clear soup & a salad & this makes a good meal in itself. Serve with chilies in vinegar on the side: Chop 1/2 c fresh green & red chilies & chop them into small pieces. Add to 1 1/2 c rice vinegar mixed with 1 tb soy sauce. Serve immediately. Refrigerated it will keep a couple of weeks.