How to make Spicy Tofu -
Spicy tofu curry served with rice is both nutritious and wholesome .
This recipe has featured on the show Khanakhazana.
Main Ingredients : Tofu (टोफू), Rice (चावल)
Cuisine : Chinese
Course : Main Course Vegetarian
For more recipes related to Spicy Tofu checkout Stir Fried Tofu, Five Spice Tofu, Thai Stir-Fried Beancurd, Sizzling Singapore Chilli Bean Curd . You can also find more Main Course Vegetarian recipes like Dahi Tadka Spicy Pumpkin With Coconut Khatta Meetha Kaddu - SK Khazana Achari Aloo - SK Khazana
Spicy Tofu Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Spicy Tofu Recipe
Tofu 1 inch cubes 250 grams
Rice
Rice steamed 2 cups
Oil 2 tablespoons
Whole dry red chillies 1/2 inch pieces 3
Spring onions thinly sliced 3
Garlic sliced 5-6 cloves
Ginger sliced 1 inch piece
Broccoli blanched 5-6 florets
Oyster mushrooms soaked 250 grams
Salt to taste
Crushed red chillies 1/2 teaspoon
Sugar 1 tablespoon
Cornflour/ corn starch 2 teaspoons
Method
Step 1
Pack steamed rice into a bowl tightly, invert onto a serving plate. Keep it warm in the microwave oven.
Step 2
Heat oil in a wok. Add red chillies, spring onions, garlic and ginger and stir fry for a minute. Add broccoli, mushrooms and continue to stir fry. Add half a cup of water and stir.
Step 3
Add salt, crushed red chillies, sugar and another half a cup of water. Cook for two to three minutes. Blend cornflour in quarter cup of water and add to the wok.
Step 4
Stir and cook till the mixture thickens. Add tofu and toss.
Step 5
Pour the vegetables over the warm rice and serve immediately.
Nutrition Info
Calories : 1728 Kcal
Carbohydrates : 251.1 gm
Protein : 56.5 gm
Fat : 52.5 gm
Other : Iron- 26.9mg
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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.
