How to make Beancurd with Soy Granules

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Beancurd/Tofu (टोफू), Soy granules

Cuisine : Indo-Chinese

Course : Main Course Vegetarian

Beancurd with Soy Granules

Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

You can also find more Main Course Vegetarian recipes like Arbi Masala, Methi Alu, Khumb Hara Dhania, Stuffed Tomatoes in Tomato Gravy.

Beancurd with Soy Granules Recipe Card

Beancurd with Soy Granules

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet & Sour

Ingredients for Beancurd with Soy Granules Recipe

  • Beancurd/Tofu 300 grams

  • Soy granules soaked in hot water for 20 minutes 1/2 cup

  • Oil 1 tablespoon

  • Soy sauce 2 teaspoons

  • Sweet red chilli sauce 3 tablespoons

  • Spring onion with greens 3

  • Ginger 1 1/2 inch

  • Garlic finely chopped 1 tablespoon

  • Cornstarch slurry 2 teaspoons

  • Vinegar 1 teaspoon


Step 1

Heat oil in a non-stick pan.

Step 2

Cut beancurd/tofu into rectangles and place in a bowl. Add 1 tsp soy sauce and 1 tbsp chilli sauce and mix well. Set aside for 5-10 minutes.

Step 3

Roughly chop spring onion bulbs. Reserve the greens.

Step 4

Add beancurd/tofu to the pan and saute well.

Step 5

Finely chop ginger.

Step 6

Add chopped spring onion bulbs, ginger and garlic to the pan, mix well and saute on high heat.

Step 7

Add soy granules, mix and cook. Add ¼ cup water and toss to mix.

Step 8

Chop reserved spring onion greens.

Step 9

Add remaining chilli sauce and remaining soy sauce to the pan and mix well. Add little water, toss and cook for 2 minutes.

Step 10

Add cornstarch slurry and vinegar and toss to mix.

Step 11

Add half the chopped spring onion greens and mix well.

Step 12

Serve hot garnished with remaining chopped spring onion greens.

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MasterChef Sanjeev Kapoor

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 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.