Go crazy with this delightful beancurd dish cooked with Schezwan chutneyQUICK CHILLI BEANCURDIngredients250 gms silken beancurd (tofu)5 tsps red chilli sauce 2 dried red chillies 2 tbsps oil 3 spring onions with greens1 tbsp chopped garlic1 tbsp Schezwan chutney2 tsps soy sauce¼ tsp cinnamon powder 1 tbsp cornstarch slurry1 tsp vinegarWhite sesame seeds for garnishingMethod1. Heat 1 tbsp oil in a non-stick pan. Slice beancurd and add. Place some red chilli sauce on each beancurd slice and cook till underside is golden. Flip and cook the other side similarly. 2. Heat remaining oil in a non-stick wok. Roughly chop spring onion bulbs reserving the stalk and add to the wok. 3. Roughly chop dried red chillies. 4. Add garlic and Schezwan chutney to the wok and sauté for 1-2 minutes. Add soy sauce, 2 tbsps water and dried red chillies and continue to saute. 5. Roughly chop reserved spring onion stalks. 6. Add cinnamon powder, cornstarch slurry and vinegar to the wok and mix well. Add spring onion stalks and mix well till the mixture gets a sauce consistency. 7. Place beancurd slices on a serving platter and pour the sauce over them. Garnish with sesame seeds and serve immediately. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest 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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