Beancurd or tofu cooked with plenty of black peppercornsBLACK PEPPER BEANCURDIngredient250 gm beancurd / tofu1 tbsp + 1 tsp freshly crushed black peppercorns2 tbsps oilSalt to taste3 spring onions1 tsp grated ginger1 tsp grated garlic2 small red capsicums2 small yellow capsicums2 small green capsicumsSalt to taste2 tsps soy sauce2 tsps cornstarchMethod1. Cut beancurd into big cubes. 2. Heat oil in a non-stick wok, add the beancurd pieces and cook.3. Cut spring onion bulbs and a little of the stem into big pieces.4. Flip the beancurd pieces and cook till both sides are lightly coloured. Drain and place them in a plate.5. Add spring onions to the oil remaining in the wok. Add ginger and garlic and toss. 6. Halve the 3 coloured capsicums and add. Add salt and soy sauce and toss. Add ½ cup water, mix and cook.7. Mix cornstarch with ½ cup water. Add 2 tsps of this cornstarch water to the wok and mix.8. Add beancurd and mix. Add 1 tbsp freshly crushed black peppercorns and mix well.9. Transfer the mixture into a serving bowl, sprinkle 1 tsp freshly black peppercorns and serve hot.Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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