Instructions: 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 chilies in vinegar on the side: Chop 1/2 c fresh green and red chilies 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.

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