How to make Fried Tofu in Chilli Soy Sauce -
Fried tofu cooked in chilli soy sauce
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Beancurd / tofu (टोफू), Green chillies (हरी मिर्च )
Cuisine : Chinese
Course : Snacks and Starters
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You can also find more Snacks and Starters recipes like Basic Muesli Moongphali Aloo Chaat rasgulla Malai Kabab
Fried Tofu in Chilli Soy Sauce Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Fried Tofu in Chilli Soy Sauce Recipe
Beancurd / tofu 200 grams
Green chillies 2
Bird’s eye chillies 2
Dark soy sauce 2 tablespoons
Red capsicum 1/4 medium
Green capsicum 1/4 medium
Garlic cloves 3-4
Shallots 7-8
Oil 1 tbsp + for deep-frying
Palm sugar 4 tablespoons
Salt to taste
Vinegar 1 teaspoon
Bean sprouts for garnishing
Method
Step 1
Cut red and green capsicum into ½ inch pieces. Crush garlic. Slice shallots.
Step 2
Heat sufficient oil in a kadai.
Step 3
Roughly chop green chillies and bird’s eye chillies.
Step 4
To make chilli soy sauce, heat 1 tbsp oil in a non-stick pan, add garlic and shallots and sauté till translucent. Add dark soy sauce, palm sugar, salt and mix well. Let the sugar melt.
Step 5
Cut beancurd into thick slices.
Step 6
Deep-fry beancurd slices in hot oil till crisp and brown on both the sides. Drain on absorbent paper.
Step 7
Add green chillies and bird’s eye chillies to the sauce, add 2 tbsps water and mix well. Cook till the sauce thickens.
Step 8
Flash-fry capsicum pieces in the same hot oil. Drain on absorbent paper.
Step 9
Cut fried beancurd into small cubes.
Step 10
Place fried beancurd cubes and capsicum pieces in a serving plate.
Step 11
Add vinegar to the sauce and mix well. Simmer for a minute.
Step 12
Pour the prepared sauce over the fried beancurd and capsicum, garnish with bean sprouts and serve immediately.
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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.
