How to make Peppered Beancurd -
Beancurd tossed with vegetables and sauces and served with steaned rice.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Beancurd, Red Bell Pepper (लाल शिमला मिर्च )
Cuisine : Chinese
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Peppered Beancurd checkout Stir Fried Beancurd With Asian Greens, Beancurd Laksa, Yin Yan Bean Curd, Tofu with Stewed Noodles . You can also find more Main Course Vegetarian recipes like Chawli ni Bhaji Mangodi Palak Broccoli Bake Jain Vegetable Lasagna
Peppered Beancurd Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Peppered Beancurd Recipe
Beancurd 1/2 inch cubes 200 grams
Red Bell Pepper 1/2 inch pieces 1 medium
Green capsicum 1/2 inch pieces 1 medium
Olive oil 1 tablespoon
Ginger sliced 1/2 inch piece
Garlic sliced 2-3 cloves
Celery chopped 1 medium
Onion quartered and layers separated 1 medium
Soy sauce 1 teaspoon
Oyster sauce 1 teaspoon
Crushed black peppercorns 1 teaspoon
Method
Step 1
Heat oil in a non-stick pan.
Step 2
Add ginger, garlic, celery, onion, red capsicum, green capsicum and beancurd and toss.
Step 3
Add soy sauce and oyster sauce and toss.
Step 4
Add crushed black peppercorns and toss.
Step 5
Serve hot with steamed rice.
Nutrition Info
Calories : 488 Kcal
Carbohydrates : 18.8 gm
Protein : 29.1 gm
Fat : 30.9 gm
Other : Iron- 12.7mg
Most Visited Recipes
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.
