- Fry the tofu until crunchy.
- Add the onion and okra and toss for 2 mins.
- Add the rendang paste and coconut milk and cook a further 2 mins.
- In a separate pan, throw in the water spinach with a few sprinkles of water and toss for a couple of mins until bright green.
- Remove from the heat, dish and pour sesame oil and sweet soy. Serve curry with fresh coriander, chilli and jasmine rice.