Bean Curd With Chili Sauce

5.0 (1 reviews)

3 Tbsp. corn flour or plain flour
1/2 tsp. salt
Water sufficient to form a paste for coating
5 oz. bean curd, cut into 1-inch cubes
Vegetable oil for deep-frying
2 tsp. vegetable oil
4-5 green chilies, chopped into long shreds
2-3 garlic cloves, crushed
1 1/2 tsp. soy sauce
1 Tbsp. chili sauce
2 Tbsp. tomato sauce
1/2 tsp. sugar
1/4 tsp. pepper
1/4 tsp. salt
2 Tbsp. chopped fresh coriander
1 spring onion, shredded

• Mix the flour and salt in a bowl with enough water to make a batter of pouring consistency but thick enough to coat the bean curd pieces.
• In a heavy skillet over medium heat, heat the oil for deep-frying.
• Dip each piece of the bean curd into the batter and deep-fry until brown and crispy.
• In a wok, heat the 2 tsp. of oil and stir-fry the green chilies and garlic. Add the soy sauce, chili sauce, and tomato sauce.
• Add the sugar, pepper, and salt and then add the bean curd pieces, stirring well.
• Cook until the sauce coats the bean curd pieces. Stir in the coriander.
• Garnish with the spring onions and serve immediately.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind