I love lard nah and have based my recipe on this one but this time I thought I would try it with tofu, the first way I ever had Lard nah in a Thai restaurant many years ago in Chicago.
Here is what I did:
2-3 Tbs of Ginger Soya Bean sauce – if you can’t find any GF yellow bean sauce or soy bean sauces – use Miso, it is the same stuff, just in a paste. Ginger is not in any lard nah recipe, but it sure tastes great in there, brightens it up and it was the only yellow bean sauce I could find, so that is what I use.
2 Tbs of Gf soy sauce – mushroom flavor if you can find a GF version, I can’t
1 Tbs of sugar or 2 if you like your Thai sweeter
1 package firm tofu – marinate in garlic chile sauce and a dash of tamari
3 Tbs of tapioca starch in 2.5 cups of water
4 cloves garlic minced
1/2 package wide rice noodles or enough for 2 people
2 Tbs of gf dark soy sauce, if you can’t find one, then use regular and add a dash of sugar
1/2 collard greens/chinese broccoli, kale, whatever you have that is dark green and from the cabbage family -chop into large pieces
1 onion cut in half and sliced like a julienne but more rustic (not traditional, but more veggies are always good)
mushrooms one handful, quartered, if you have them, these are not traditional, but since I couldn’t use mushroom soy, I put these in.
Soak your noodles in really hot water until they are softened and then drain them. Toss with a tad bit of oil to keep them from sticking and then toss them in a non stick skillet or wok with some oil and the dark soy sauce and fry them until they get a bit crispy and set aside.
Fry up your tofu till it is crispy and set this aside. I a large pan, sautee your garlic, onion and mushrooms. Add the tapioca water and then yellow soybean paste, soy sauce and sugar. Add the tofu back in and add the collard greens. Put a lid on the pot so the greens steam. Once the greens have barely cooked through, adjust for sweetness or saltiness by adding more of what you like, then pour the lard nah over the crispy dark soy seasoned noodles and enjoy.
Now, I have made the lard nah with pork twice before and I think the pork complements the greens better than the tofu. When using the pork, I follow the recipe that I linked to above but add more garlic and use whatever Gf yellow bean paste I can. I can’t find the jar I originally bought, so I will be switching to miso paste soon. The first time I had this at a Thai restaurant, the noodles were really nice and crispy, sort of dipping them in a deep fat fryer, I have not been able to replicate this at home. If you do, let me know how you do!
This is a pic of the first lard nah I attempted last fall with pork, tofu and garden greens