Sizzling Chilli Beancurd

Ingredients                     

• 200 grams beancurd  
• 2 tablespoons oil                        
• 8-10 small onions                    
• 1 inch ginger, chopped                
• 5-6 garlic cloves, chopped                
• 3 fresh red chillies                  
• 2 tablespoons soy sauce                    
• 2 tablespoons hot and sweet chilli sauce                
• 1½ cups vegetable stock                
• ½ tablespoon vinegar      
• 2 teaspoons cornflour              
• Salt to taste
• 2 eggs

Method

1. Cut the beancurd into one inch thick cubes.
2. Heat oil in a non-stick wok. Add beancurd cubes and shallow-fry till golden from both sides. Drain on absorbent paper.
3. In the same pan, add ginger and garlic and sauté for ½ minute. 
4. Slice 2 fresh red chillies at a slant.  
5. Halve small onions and add alongwith sliced red chillies and sauté for a minute. Add soy sauce and chilli sauce and mix well. Add stock, stir to mix and cook for 2 minutes.
6. Take the cornflour in a bowl. Add 2 tablespoons water and mix well into a smooth slurry.
7. Add slurry to the wok and mix well. Add salt and mix well. Add vinegar, mix well and cook on high heat for a minute.
8. Beat eggs in a bowl and add to the wok. Mix well. Add fried beancurd cubes and mix lightly. Cook for 2-3 minutes.
9. Serve hot garnished with remaining chopped red chilli.