Naem Hed Stir Fried with Fermented Beancurd
Ingredients
- 150g naem hed (or pressed and seared oyster mushroom)
- 1/3 medium brown or white onion, sliced
- 1/2 medium sized tomato, roughly chopped
- 2 large red chillis, finely sliced
- 150g firm silken tofu, crumbled
- 1/2 tsp light soy sauce
- 1/4 tsp salt
- 2 tbs veg oil
Preparation
In bowl work the 1 cube of fermented tofu into the crumbled tofu ensuring the two are mixed well. Set aside.
In a hot wok (medium-high) add oil then add naem hed. Let it sit for 1 minute, allowing it to sear on one side. Turn it over and repeat for the other side. Then break up the naem hed with your spatula or wooden spoon and stir fry for 1-2 mins.
Add tomatoes, onion, chillies, light soy - turn heat to high and stir fry for 1 minute to give the vegetables a nice sear.
Add beancurd mixture and stir fry for a further minute. Taste and decide if you want to season with salt (it might be salty enough). Turn off heat, add scallion, mix well. Serve with sticky rice or Jasmine rice
