How to make Sizzling Singapore Chilli Bean Curd -
A favourite of the Singaporeans – bean curd and small onions cooked with spices and sauces makes a wonderful dish .
This recipe has featured on the show Khanakhazana.
Main Ingredients : Tofu (टोफू), Hot and sweet sauce (हॉट एण्ड स्वीट सॉस)
Cuisine : Singaporean
Course : Main Course Vegetarian
For more recipes related to Sizzling Singapore Chilli Bean Curd checkout Stir Fried Tofu, Five Spice Tofu, Thai Stir-Fried Beancurd, Spicy Tofu . You can also find more Main Course Vegetarian recipes like Khichuri Mixed Vegetable Manchurian Hara Choliya Dahi Ka Chounk Quick Bhindi Sabzi
Sizzling Singapore Chilli Bean Curd Recipe Card
Singaporean cuisine is diverse and is influenced by several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of Malaysian, Chinese, Indonesian, Indian, Western, Sri Lankan, Thai and also the Middle Eastern.
In Singapore, food is viewed as crucial to national identity as a unifying cultural thread. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Sizzling Singapore Chilli Bean Curd Recipe
Tofu 250 grams
Hot and sweet sauce 4
Oil 3 tablespoons
Small onions 8
Ginger chopped 1 inch piece
Garlic chopped 5-6 cloves
Fresh red chillies 4
Soy sauce 2 tablespoons
Vegetable stock 2 cups
Hot and sweet sauce 2 tablespoons
Vinegar 1 tablespoon
Salt to taste
Eggs 2
Method
Step 1
Cut the bean curd into one inch square pieces.
Step 2
Heat oil in a wok. Halve the small onions and add to the heated oil. Add chopped ginger, garlic and stir-fry. Add the bean curd pieces and toss on high heat.
Step 3
Slice the fresh red chillies at a slant. Keep aside some for garnish and add the rest to the bean curd mixture. Add soy sauce and mix. Add hot and sweet sauce, vegetable stock, vinegar and salt and cook on high heat.
Step 4
Keep a serving plate ready. Beat the eggs and add to the cooking mixture stirring all the time. Remove from heat and transfer onto the serving plate.
Step 5
Garnish with sliced fresh red chillies and serve hot.
Nutrition Info
Calories : 1107 Kcal
Carbohydrates : 32.8 gm
Protein : 49.1 gm
Fat : 83.9 gm
Other : Iron- 17.8mg
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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.
