Spicy Schezwan Bean Curd

About Spicy Schezwan Bean Curd

Ingredients

• Base sauce
• Garlic, finely chopped 1 tbsp
• Ginger, grated 2 tsps
• Soy sauce 1 tbsp
• Tomato sauce 2 tbsps
• Red chilli flakes 2 tsps
• Black pepper powder 1 tsp
• Gravy
• Bean curd (tofu), cut into medium cubes 250 gms
• Green peas, boiled ½ cup
• Sesame (til) oil 2 tbsps
• Spring onions, chopped ½ cup
• Vegetable stock 1 cup
• Cornflour 2 tsps
• Salt to taste
• Fresh coriander leaves,finely chopped ½ cup
• Tomato sauce 2 tsps

How to Make Spicy Schezwan Bean Curd (Stepwise Photos)

Method

1. To make base sauce, take garlic, ginger, soy sauce, tomato sauce, chilli flakes and black pepper powder in a bowl and mix well.
2. Heat sesame oil in a non-stick wok, add the base sauce and saute on high heat.
3. Add spring onions and peas and mix. Add vegetable stock and mix well.
4. Add bean curd cubes in the end so that they do not crumble, and cook on low heat for 2 minutes.
5. Mix cornflour with 3 tbsps water in a small bowl till smooth. Add this to the bean curd mixture and mix gently till the sauce thickens. Add salt, mix gently, cook for 1 minute and switch off the heat.
6. Add tomato sauce and coriander leaves and mix. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

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Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps