The key to making creamy mayonnaise is to slowly drizzle in the olive oil and
remaining vegetable oil in a thin stream while simultaneously blending the rest of your ingredients.
In a pan, heat
the remaining vegetable oil.
As the mixture cooks, add
the remaining vegetable oil to a small skillet over medium heat.
When hot, add
the remaining vegetable oil.
Heat the okra and vinegar in
the remaining vegetable oil, for 20 minutes or until the okra is no longer stringy, stirring occasionally.
Heat
remaining vegetable oil and sesame oil in skillet or wok and add tofu.