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.
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 6|
|Calories from Fat: 42 (15%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 153.3mg||5 %|
|Potassium 357.3mg||9 %|
|Total Carbohydrate 49.5g||15 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 46.5g|
|Protein 8.4g||12 %|
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Calories per serving: 274
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