How to make Quick Chilli Bean Curd-Cook Smart -

Go crazy with this delightful beancurd dish cooked with Schezwan chutney

Sanjeev Kapoor

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 Gobhi Mushroom Chilli Fry Vattal Kozhambu Chilli Garlic Eggplant Jeera Aloo

Quick Chilli Bean Curd-Cook Smart

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


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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.