Preparation:
Cube the tofu and 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 and fry until it begins to change color. Turn over and repeat. Remove tofu. Add the curry paste and stir-fry for 1 minute. Put the tofu back in the wok and add the okra and tomatoes. Stir-fry taking care not to break the tofu, for 3 to 4 minutes. Add the dissolved cornstarch with the lime juice, salt and soy sauce. Let the mixture cook, stirring occasionally for 5 to 7 minutes. Garnish with the green onion and serve hot over the rice. |
