2 tb Vegetable oil
2    Garlic cloves, crushed
2 ts Red curry paste, see recipe
1/2 lb Tofu, diced
4 c  Cooked long grain rice
3 tb Soy sauce
1    Green onion, chopped
1 tb Cilantro leaves, chopped

-GARNISH –
10 Green onions
Thin cucumber slices

Heat the oil in a wok over medium-high heat. Add the garlic & stir-fry for
1 minute. Add the curry paste & stir-fry until it releases its aroma. Add
the tofu & cook another 3 minutes. Add the rice, mix & fry for 2 minutes.
Add the soy sauce, green onion & cilantro & transfer to a serving dish &
garnish. Serve with a clear soup & a salad & this makes a good meal in
itself. Serve with chilies in vinegar on the side: Chop 1/2 c fresh green &
red chilies & chop them into small pieces. Add to 1 1/2 c rice vinegar
mixed with 1 tb soy sauce. Serve immediately. Refrigerated it will keep a
couple of weeks.