How to make Quick Chilli Bean Curd-Cook Smart -
Go crazy with this delightful beancurd dish cooked with Schezwan chutney
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Silken bean curd, Red chilli sauce (रेड चिल्ली सॉस)
Cuisine : Oriental
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Paneer Pepper and Rice Bake Beetroot Til Ki Sabzi Malvani Paneer Masala Kadai Chole
Quick Chilli Bean Curd-Cook Smart Recipe Card
Asia is an enchanted land. There is so much good food that the first time traveller cannot help but remain in awe. Pan-Asian cuisine is a delicious fusion of flavours from all over Asia including Thai, Japanese, Malaysian, Chinese, Vietnamese and Indian dishes. It is not for nothing that these countries are collectively nicknamed the Exotic East. All spices and indigenous ingredients come together in woks and pans to create unique dishes that have no match in any other cuisine.
All Asian countries are endowed with lush natural beauty and rich regional cuisines. The common thread is the use of fresh, readily available ingredients and spices to flavour the food. The dishes can be pungent, sour, sweet and sour or simply flavoured.
Prep Time : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Quick Chilli Bean Curd-Cook Smart Recipe
Silken bean curd 250 grams
Red chilli sauce 5 teaspoons
Dried red chillies 2
Oil 2 tablespoons
Spring onions with greens 3
Garlic chopped 1 tablespoon
Schezwan chutney 1 tablespoon
Soy sauce 2 teaspoons
Cinnamon powder 1/4 to cook
Cornflour slurry 1 tablespoon
Vinegar 1 teaspoon
White sesame seeds (safed til) to garnish
Method
Step 1
Heat 1 tablespoon oil in a non-stick pan and 1 tablespoon in a non-stick wok.
Step 2
Slice beancurd and add to the pan. Drizzle some red chilli sauce on each slice and cook.
Step 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.
Step 4
Add soy sauce to the wok and a little water and mix well.
Step 5
When the underside of the beancurd slices turn golden, flip and cook the other side similarly.
Step 6
Add dried red chillies to the wok. Roughly chop the spring onion greens.
Step 7
Once the beancurd turns golden on the other side switch off the heat.
Step 8
Add cinnamon powder to the sauce in the wok.
Step 9
Arrange the beancurd slices on the serving platter.
Step 10
Add cornflour slurry to the sauce in the wok, mix and cook till the sauce thickens.
Step 11
Add vinegar and mix well. Add spring onion greens and mix.
Step 12
Pour this sauce over the beancurd slices, sprinkle some sesame seeds and serve hot immediately.
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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.
