1 : /2 tb Low-sodium soy sauce
1 : tb Dry Sherry
1 : ts Oriental sesame oil
1 : ts Cornstarch
2 : ts Vegetable oil
3 : lg Garlic cloves; minced
1 : tb Minced peeled fresh ginger
1/8 : ts Dried crushed red pepper
3 : 1/2 c Thinly sliced trimmed bok
-choy : -choy
1 : cn (5-oz) sliced water
0: Cube the tofu & drain for 10 minutes in a colander
1: Heat the vegetable oil in a wok over medium heat
2: Stir-fry the onion for 2 minutes
3: Add the tofu, spreading it evenly in the bottom of the wok & fry until it begins to change colour
4: Turn over & repeat
5: Remove tofu
6: Add the curry paste & stir-fry for 1 minute
7: Put the tofu back in the wok & add the okra & tomatoes
8: Stir-fry taking care not to break the tofu, for 3 to 4 minutes
9: Add the dissolved cornstarch with the lime juice, salt & soy sauce
10: Let the mixture cook, stirring occasionally for 5 to 7 minutes
11: Garnish with the green onion & serve hot over the rice
12: