Ingredients Edit

Garnish Edit

Directions Edit

  1. Heat the oil in a wok over medium-high heat.
  2. Add the garlic and stir-fry for 1 minute.
  3. Add the curry paste and stir-fry until it releases its aroma.
  4. Add the tofu and cook another 3 minutes.
  5. Add the rice, mix and fry for 2 minutes.
  6. Add the soy sauce, green onion and cilantro and transfer to a serving dish and garnish.
  7. Serve with a clear soup and a salad and this makes a good meal in itself.
  8. Serve with chilies in vinegar on the side: chop ½ cup fresh green and red chilies and chop them into small pieces.
  9. Add to 1½ cups rice vinegar mixed with 1 tbsp soy sauce.
  10. Serve immediately.
  11. Refrigerated it will keep a couple of weeks.
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