Okra and Tofu

We have a love-hate relationship with okra. Lip-smackingly good when deep fried in southern style (Hush Puppies and Fried Okra, anyone?), comfortably filling in rich gumbo, tantalizingly spicy in bhindi masala. Yet the thought of inevitable slimy fingers can be a deterrent.  Then like smoky, late afternoon rays filtering through loose, leafy canopies, I chanced upon a recipe for Chinese-style fried okra shortly after I had bought fresh okra with the intention of making gumbo.  There was even a useful tip on how to avoid getting the okra slimy!  (Don’t get it wet).  I adapted it slightly and added tofu for added interest and texture. I also used a generous amount of ginger in my recipe as I love ginger (in case it is not obvious!). Use half the amount if you prefer a more subtle flavour.

If you like this, you may also like: 

• Fried Okra Chinese Style from thebigfatnoodle
• Okra and Onion Stir Fry/Bhindi Masala Recipe by Sonal at foodbound
• Smashed Fried Okra from Southern Living
• Pan-Fried Tofu with Egg

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