Chili Bean Curd

5.0 (1 reviews)

5 oz. bean curd, cut into 1-inch cubes
3 Tbsp. corn flour or plain flour
1/2 tsp. salt
Vegetable oil for deep frying
2 tsp. vegetable oil
4-5 green chilies, chopped in long shreds
2-3 cloves garlic, 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. fresh chopped coriander
1 spring onion, shredded

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

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