Curry Okra Cauliflower & Tofu Stir Fry


Recipe provided by Alana Peckham from Alligga Flaxseed Oil Company
Yields: 4 servings

• 2 cups okra
• 2 cups cauliflower florets
• 2 cups firm tofu
• ¼ Alligga flaxseed cooking oil
• 1 Tbsp yellow curry powder
• salt to taste
• 2 cloves garlic
• 1 Tbsp minced ginger
• 1 Tbsp fish sauce
• ¼ cup coconut milk
• cilantro (for garnish)

• In a wok or large pan, heat the flaxseed oil with the cauliflower and okra and
cook until the cauliflower starts to caramelize and brown
• Add the tofu and continue to cook until the tofu starts to crisp then add the garlic,
ginger and curry powder
• Continue to cook for another minute or two to allow the curry powder to toast
then add the fish sauce and coconut milk
• After the fish sauce and coconut milk are added, continue to cook until the
cauliflower is at your desired doneness, taste and adjust seasoning with salt
• Garnish with chopped fresh cilantro and serve on its own, or with steamed rice