Recipe for Thai Tofu Curry 
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Yield:
4
Ingredients:
Amount Ingredient
14 oz tofu cubed
2 tbl light soy sauce
2 tsp peanut oil may be tripled
paste
1 sm onion chopped
2 x green chiles seeded and chopped
2 x cloves garlic chopped
1 tsp grated ginger root fresh or 1-tbs. fresh galangal
1 tsp grated lime rind
2 tsp ground coriander
2 tsp cumin seed crush
3 tbl chopped fresh cilantro
1 x lime juiced or small lemon
1 tsp sugar
1 oz creamed coconut dissolved in
2/3 cup boiling water or 2/3-cup coconut milk
accompaniments
1 x thin slices fresh red chili
1 x thin half-slices lime
fresh cilantro
Instructions:
Instructions: 1. Toss the tofu cubes in soy sauce and leave to marinate for 15 minutes or so.

2. Meanwhile prepare the paste. Put all the paste ingredients in a food processor and grind until smooth.

3. To cook, heat wok, add oil. Drain the tofu cubes and stir-fry at a high temperature until well browned on all sides and just firm. Drain on paper towels.

4. Wipe the wok clean. Pour in the paste and stir well. Return the tofu to the wok and mix it into the paste, reheating the ingredients as you stir.

5. Serve this dish with rice. Garnish.

Description: "A mixture of Chinese and Indiana cuisines." Cuisine: "Thailand"

NOTES :
This recipe is intended for extra-firm tofu (not silken). Extra firm is drier and fries well. Cut tofu block into bite-sized pieces (about 3/4-inch cubes).

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