How to make Black Pepper Beancurd -
Beancurd or tofu cooked with plenty of black peppercorns
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Beancurd / Tofu (टोफू), Black peppercorns (काली मिर्च)
Cuisine : Oriental
Course : Main Course Vegetarian
For more recipes related to Black Pepper Beancurd checkout Beancurd with Soy Granules - Cook Smart. You can also find more Main Course Vegetarian recipes like Hyderabadi Style Tindas Soya Cashew Chilli Rajma Chawal-SK Khazana Exotic Mango gravy
Black Pepper Beancurd Recipe Card
Asia is an enchanted land. There is so much good food that the first time traveller cannot help but remain in awe. Pan-Asian cuisine is a delicious fusion of flavours from all over Asia including Thai, Japanese, Malaysian, Chinese, Vietnamese and Indian dishes. It is not for nothing that these countries are collectively nicknamed the Exotic East. All spices and indigenous ingredients come together in woks and pans to create unique dishes that have no match in any other cuisine.
All Asian countries are endowed with lush natural beauty and rich regional cuisines. The common thread is the use of fresh, readily available ingredients and spices to flavour the food. The dishes can be pungent, sour, sweet and sour or simply flavoured.
Prep Time : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Black Pepper Beancurd Recipe
Beancurd / Tofu 250 grams
Black peppercorns crushed 1 tablespo teaspoon
Oil 2 tablespoons
Salt to taste
Spring onions 4
Ginger grated 1 teaspoon
Garlic grated 1 teaspoon
Small red capsicums 2
Small yellow capsicums 2
Green capsicums 2
Soy sauce 2-3 teaspoons
Cornflour slurry 4 teaspoons
Method
Step 1
Cut beancurd into big cubes.
Step 2
Heat oil in a non-stick wok, add the beancurd pieces and shallow-fry. Cut spring onion bulbs and a little of the stem into big pieces.
Step 3
Keep turning the beancurd pieces till they are evenly golden on all sides. Drain and place them on a plate.
Step 4
Add spring onions to the oil remaining in the wok. Add ginger and garlic and toss.
Step 5
Halve all the coloured capsicums and add to the wok and toss. Add salt and soy sauce and toss. Add ½ cup water, mix and cook for 2 minutes.
Step 6
Add cornflour slurry and mix. Add beancurd and mix and cook for 2 minutes.
Step 7
Add 1 tbsp freshly crushed black peppercorns, mix well and cook for 2 minutes.
Step 8
Transfer the mixture into a serving bowl, sprinkle 1 tsp freshly black peppercorns on top and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
