How to make Five Spice Tofu - Delicious silken tofu and green capsicums flavoured with five spice.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Tofu (टोफू), Green capsicum (हरी शिमला मिर्च )
Cuisine : Chinese
Course : Main Course Vegetarian
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
For more recipes related to Five Spice Tofu checkout Stir Fried Tofu, Thai Stir-Fried Beancurd, Sizzling Singapore Chilli Bean Curd , Spicy Tofu . You can also find more Main Course Vegetarian recipes like Mangodi, Aloo Gobhi Adraki, Spinach Roulade with White Gravy, Jain Dum Raw Banana.
Five Spice Tofu Recipe Card
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Five Spice Tofu Recipe
Tofu silken 200 grams
Green capsicum 2 medium
Fennel seeds (saunf) 1 tablespoon
Cinnamon one inch sticks 4
Dry ginger 1/2 inch piece
Black peppercorns 15-20
Sichuan peppers 1/2 teaspoon
Star anise 1/2
Onions 2 medium
Oil 2 tablespoons
Spring onions sliced 2-3
Ginger sliced 2 inch piece
Green chillies slit 2
Salt to taste
Dark soy sauce 1 1/2 tablespoons
Sugar 2 tablespoons
Cornflour/ corn starch dissolved in 2 tablespoons of water 3 tablespoons
Method
Step 1
Grind fennel seeds, cinnamon, dry ginger, black peppercorns, Sichuan peppers and star anise to a powder. This is five spice powder.
Step 2
Quarter onions and separate the layers. Halve green capsicums, remove seeds, cut into squares and then into triangles. Cut bean curd into squares and then into triangles and set aside.
Step 3
Heat one tablespoon oil in a wok, add onions and green capsicums and toss to glaze. Transfer into a bowl and set aside.Heat remaining oil in a wok. Add spring onions, ginger and green chillies and sauté.
Step 4
Add bean curd and toss. Add salt, soy sauce, sugar and half a teaspoon of five spice powder and toss.Add the glazed onions and green capsicums and toss once more.Add cornflour mixed in water and cook for a minute or two.
Step 5
Sprinkle a little five spice powder and serve hot.
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 www.sanjeevkapoor.com 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.