2 tablespoons vegetable oil
2 garlic cloves, crushed
2 teaspoons red curry paste (see below)
1/2 pound tofu, diced
4 cups cooked long grain rice
3 tablespoons soy sauce
1 green onion, chopped
1 tablespoon cilantro leaves, chopped

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; transfer to a serving dish and garnish (see below). Serve with a clear soup and a salad; this makes a good meal in itself. Serve with chilies in vinegar on the side.

GARNISH:

10 green onions
thin cucumber slices

RED CURRY PASTE:

1/2 cup fresh green and red chilies, chopped
1-1/2 cups rice vinegar mixed
1 tbsp. soy sauce

Chop red and green chilies into small pieces. Add to rice vinegar mixed with soy sauce. Serve immediately. Refrigerated it will keep a couple of weeks.

Serving Size: 6