Tomyam Beancurd

Ingredients

2 cakes of beancurd
1 shredded carrot
1 tomato, chopped into pieces
1 tbsp tomyam paste
water

Method

1. Cubes beancurd and slightly brown on the pan with oil. Dish up.

2. Oil the pan, stir fry the shredded carrot & tomato for 1-2 minute.

3. Add in the brown beancurd and add in the tomyam paste.

4. Mix and blend well. Add some water as required.

5. Off fire after 2 minutes. Serve hot.