Okra with tomatoes and tofu sticks

Okra with tomatoes and tofu sticks

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.

       • 575 kcal per person  


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


  • 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.

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