2 lb Tofu
1/2 c  Vegetable oil
1/2 c  Onion, chopped
2 tb Sour curry paste, see recipe
1/4 lb Okra, cubed
3 md Tomatoes, cut into wedges
2 tb Cornstarch dissolved in
1/2 c  Water
1 tb Lime juice
1/2 ts Salt
1 tb Soy sauce

-GARNISH –
2 Green onions, chopped

Cube the tofu & drain for 10 minutes in a colander. Heat the vegetable oil
in a wok over medium heat. Stir-fry the onion for 2 minutes. Add the tofu,
spreading it evenly in the bottom of the wok & fry until it begins to
change colour. Turn over & repeat. Remove tofu. Add the curry paste &
stir-fry for 1 minute. Put the tofu back in the wok & add the okra &
tomatoes. Stir-fry taking care not to break the tofu, for 3 to 4 minutes.
Add the dissolved cornstarch with the lime juice, salt & soy sauce. Let the
mixture cook, stirring occasionally for 5 to 7 minutes. Garnish with the
green onion & serve hot over the rice.