How to make Sizzling Chilli Beancurd - Sauteed beancurd cooked with fresh red chillies and some sauces.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Beancurd (tofu) (टोफू), Fresh red chillies (ताज़ी लाल मिर्च )

Cuisine : Thai

Course : Main Course Egg

Sizzling Chilli Beancurd Recipe Card

Sizzling Chilli Beancurd

Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

You can also find more Main Course Egg recipes like Papeta par Eeda, Egg Moley, Kodi Guddu Pulusu, Quick Egg Curry.

Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Sizzling Chilli Beancurd Recipe

  • Beancurd (tofu) 200 grams

  • Fresh red chillies 3

  • Oil 2 tablespoons

  • Ginger chopped 1 inch

  • Garlic cloves chopped 5-6

  • Small onions 8-10

  • Soy sauce 2 tablespoons

  • Chilli sauce hot and sweet 2 tablespoons

  • Vegetable stock 1½ cups

  • Cornflour/ corn starch 2 teaspoons

  • Salt to taste

  • Vinegar ½ teaspoon

  • Eggs 2


Step 1

Cut beancurd into one inch cubes.

Step 2

Heat oil in a non-stick wok. Add beancurd cubes and shallow-fry till golden. Drain on absorbent paper.

Step 3

Add ginger and garlic to the same pan and sauté for ½ minute.

Step 4

Diagonally slice 2 fresh red chillies.

Step 5

Halve small onions and add along with sliced red chillies and sauté for a minute. Add soy sauce and chilli sauce and mix well. Add stock, mix and cook for 2 minutes.

Step 6

Take the cornflour in a bowl. Add 2 tablespoons water and mix well into a smooth slurry.

Step 7

Add slurry to the wok and mix well. Add salt and mix well. Add vinegar, mix well and cook on high heat for a minute.

Step 8

Break eggs into a bowl, beat and add to the wok. Mix well. Add fried beancurd cubes and mix lightly. Cook for 2-3 minutes.

Step 9

Chop the remaining red chilli, garnish the beancurd with it and serve hot.