Go crazy with this delightful beancurd dish cooked with Schezwan chutney
QUICK CHILLI BEANCURD
Ingredients
250 gms silken beancurd (tofu)
5 tsps red chilli sauce
2 dried red chillies
2 tbsps oil
3 spring onions with greens
1 tbsp chopped garlic
1 tbsp Schezwan chutney
2 tsps soy sauce
¼ tsp cinnamon powder
1 tbsp cornstarch slurry
1 tsp vinegar
White sesame seeds for garnishing
Method
1. Heat 1 tbsp oil in a non-stick pan. Slice beancurd and add. Place some red chilli sauce on each beancurd slice and cook till underside is golden. Flip and cook the other side similarly.
2. Heat remaining oil in a non-stick wok. Roughly chop spring onion bulbs reserving the stalk and add to the wok.
3. Roughly chop dried red chillies.
4. Add garlic and Schezwan chutney to the wok and sauté for 1-2 minutes. Add soy sauce, 2 tbsps water and dried red chillies and continue to saute.
5. Roughly chop reserved spring onion stalks.
6. Add cinnamon powder, cornstarch slurry and vinegar to the wok and mix well. Add spring onion stalks and mix well till the mixture gets a sauce consistency.
7. Place beancurd slices on a serving platter and pour the sauce over them. Garnish with sesame seeds and serve immediately.
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