Sizzling Chilli Beancurd

Ingredients list for Sizzling Chilli Beancurd

• 200 grams Beancurd (tofu)
• 3 Fresh red chillies
• 2 tablespoons Oil
• 1 inch Ginger chopped
• 5-6 Garlic cloves chopped
• 8-10 Small onions
• 2 tablespoons Soy sauce
• 2 tablespoons Chilli sauce hot and sweet
• 1½ cups Vegetable stock
• 2 teaspoons Cornflour/ corn starch
• to taste Salt
• ½ teaspoon Vinegar
• 2 Eggs

Method

1. Cut beancurd into one inch cubes.
2. Heat oil in a non-stick wok. Add beancurd cubes and shallow-fry till golden. Drain on absorbent paper.
3. Add ginger and garlic to the same pan and sauté for ½ minute.
4. Diagonally slice 2 fresh red chillies.
5. Halve small onions and add along with sliced red chillies and sauté for a minute. Add soy sauce and chilli sauce and mix well. Add stock, mix and cook for 2 minutes.
6. Take the cornflour in a bowl. Add 2 tablespoons water and mix well into a smooth slurry.
7. Add slurry to the wok and mix well. Add salt and mix well. Add vinegar, mix well and cook on high heat for a minute.
8. Break eggs into a bowl, beat and add to the wok. Mix well. Add fried beancurd cubes and mix lightly. Cook for 2-3 minutes.
9. Chop the remaining red chilli, garnish the beancurd with it and serve hot.