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Sizzling Chilli Beancurd

Sauteed beancurd cooked with fresh red chillies and some sauces. This is a Sanjeev Kapoor exclusive recipe.

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Sizzling Chilli Beancurd

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Main Ingredients Beancurd (tofu), Fresh red chillies
Cuisine Thai
Course Main Course Egg
Prep Time 0-5 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Sizzling Chilli Beancurd

  • 200 grams Beancurd (tofu)
  • 3 Fresh red chillies
  • 2 tablespoons Oil
  • 1 inch Ginger chopped
  • 5-6 Garlic cloves chopped
  • 8-10 Small onions
  • 2 tablespoons Soy sauce
  • 2 tablespoons Chilli sauce hot and sweet
  • 1½ cups Vegetable stock
  • 2 teaspoons Cornflour/ corn starch
  • to taste Salt
  • ½ teaspoon Vinegar
  • 2 Eggs

Method

  1. Cut beancurd into one inch cubes.
  2. Heat oil in a non-stick wok. Add beancurd cubes and shallow-fry till golden. Drain on absorbent paper.
  3. Add ginger and garlic to the same pan and sauté for ½ minute.
  4. Diagonally slice 2 fresh red chillies.
  5. Halve small onions and add along with sliced red chillies and sauté for a minute. Add soy sauce and chilli sauce and mix well. Add stock, 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. Break eggs into a bowl, beat and add to the wok. Mix well. Add fried beancurd cubes and mix lightly. Cook for 2-3 minutes.
  9. Chop the remaining red chilli, garnish the beancurd with it and serve hot.
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