This recipe is inspired by Curried okra with tomatoes from the Kawaling Pinoy Filipino recipe site. I added tofu (bean curd) sticks and used more tomatoes; also the spices are a bit different.
It takes a bit longer because I used Japanese short-grained brown rice (Yumenishiki Brown Rice, grown in Italy) and that takes longer to cook than white rice. The actual preparation time is about 20 minutes.
vegan gluten-free 45-minutes • 575 kcal per person 
Ingredients
For two people:
- Fresh ingredients & groceries
- 300g fresh or frozen okra (I could only find frozen)
- 2 large tomatoes, chopped
- 50 g dried tofu sticks
- 2 cm fresh ginger, finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1/2 cup water
- From the store cupboard
- 1 cup of rice (I used brown Japanese rice)
- 2 tablespoons sesame seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon tobanjan (or a pinch of chilli powder)
- 1 teaspoon miso paste
- 1 tablespoon yuzu juice (you can use lemon, lime or even vinegar as substitute)
- 1 tablespoon rapeseed oil or other cooking oil
Preparation
- Soak the tofu sticks in very hot water for 30 minutes.
- Meanwhile
- Cook the rice (as it is wholegrain rice, it takes rather long, up to 45 minutes)
- Cook the okra 6 minutes (4 minutes for fresh okra) in the microwave at full power (900W), stir every 2 minutes.
- Heat the oil in a deep pan. When the oil is hot, add the ginger, garlic, sesame seeds and spices and fry for a few minutes over medium heat.
- Drain the tofu sticks and cut them into pieces.
- Add the tofu sticks to the pan and cook until lightly browned.
- Add the tomatoes, okra, miso, tobanjan and yuzu juice and cook, stirring occasionally, for a few minutes.
- Add the water and let it simmer for another 10 minutes or so.
- Serve with the rice.