Sizzling Chilli Beancurd Sauteed beancurd cooked with fresh red chillies and some sauces. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Sep 2016 in Recipes Course New Update Advertisment 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 Cut beancurd into one inch cubes. Heat oil in a non-stick wok. Add beancurd cubes and shallow-fry till golden. Drain on absorbent paper. Add ginger and garlic to the same pan and sauté for ½ minute. Diagonally slice 2 fresh red chillies. 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. Take the cornflour in a bowl. Add 2 tablespoons water and mix well into a smooth slurry. 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. 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. Chop the remaining red chilli, garnish the beancurd with it and serve hot. #Chilli sauce #Cornflour/ corn starch #Eggs #Fresh red chillies #Garlic cloves #Ginger #Oil #Salt #Small onions #Soy sauce #Vegetable stock #Vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article