Quick Chilli Bean Curd

Ingredients 

• 250 grams silken bean curd
• 5 teaspoons red chilli sauce
• 2 dried red chillies
• 2 tablespoons oil
• 3 spring onions with greens
• 1 tablespoon chopped garlic 
• 1 tablespoon schezwan chutney
• 2 teaspoons soy sauce
• 1/4 teaspoon cinnamon powder
• 1 tablespoon cornflour slurry
• 1 teaspoon vinegar
• White sesame seeds (safed til) to garnish

Method

1. Heat 1 tablespoon oil in a non-stick pan and 1 tablespoon in a non-stick wok.
2. Slice beancurd and add to the pan. Drizzle some red chilli sauce on each slice and cook.
3. Roughly chop spring onion bulbs and add to the wok. Roughly chop the red chillies. Add garlic and schezwan chutney, mix and saute well.
4. Add soy sauce to the wok and a little water and mix well.
5. When the underside of the beancurd slices turn golden, flip and cook the other side similarly.
6. Add dried red chillies to the wok. Roughly chop the spring onion greens.
7. Once the beancurd turns golden on the other side switch off the heat.
8. Add cinnamon powder to the sauce in the wok.
9. Arrange the beancurd slices on the serving platter.
10. Add cornflour slurry to the sauce in the wok, mix and cook till the sauce thickens.
11. Add vinegar and mix well. Add spring onion greens and mix.
12. Pour this sauce over the beancurd slices, sprinkle some sesame seeds and serve hot immediately.