Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil
   2                    garlic cloves -- crushed
   2      teaspoons     red curry paste -- see recipe
     1/2  pound         tofu -- diced
   4      cups          cooked long grain rice
   3      tablespoons   soy sauce
   1                    green onion -- chopped
   1      tablespoon    cilantro leaves -- chopped
                        ***garnish***
  10                    green onions
   1      thin          cucumber slices

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.