Roasted Curried Okra and Tofu
02/16/19

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12 oz / 300 g okra

12 oz / 300 g firm tofu

3 tbsp / 45 mL vegetable or peanut oil

1½ tbsp / 22 mL Thai red curry paste

1 tbsp / 15 mL ground lemon grass

1 tbsp /15 mL fish sauce

1 tbsp /15 mL lime juice

1 tsp / 5 mL palm or brown sugar

1 tbsp / 15 mL (approx.) crispy fried shallots

1 tbsp / 15 mL (approx.) ground roasted peanuts (optional)

2 tbsp / 30 mL (approx.) chopped coriander

Trim stems and tips of okra; cut tofu into cubes. In large bowl, whisk together oil, curry paste, lemon grass, fish sauce, lime juice and sugar. Stir in okra and tofu to coat evenly. Spread in one layer in baking dish. Bake in 425°F/220°C oven until lightly browned, about 20 minutes. Plate and sprinkle with fried shallots, peanuts (if using) and top with coriander.

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