Fusion Recipes
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Ingredients
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| 1 |
Bean curd (firm tofu) |
150 grams |
| 2 |
Spring onions, chopped |
2 |
| 3 |
Whole dried red chilies, crushed |
2 |
| 4 |
Onion, thinly sliced |
1 |
| 5 |
Ginger-garlic paste |
1 teaspoon |
| 6 |
Soy sauce |
1 tablespoon |
| 7 |
Oyster sauce |
1 teaspoon |
| 8 |
Tomato ketchup |
3 tablespoons |
| 9 |
Sesame oil |
1 teaspoon |
| 10 |
Oil |
2 tablespoons |
| 11 |
Sugar |
1 teaspoon |
| 12 |
Black pepper powder |
1/2 teaspoon |
| 13 |
Szechwan peppercorns, crushed |
1/2 teaspoon |
| 14 |
Salt |
to taste |
| 15 |
Corn flour, mixed with 3 tablespoons of cold water |
1 tablespoon |
| 16 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| Method |
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Heat oil in a pan over high heat, add onion and fry for 1 minute, now add ginger-garlic paste and spring onions and cook for 2 minutes. Now add all the spices and sauces, ketchup together with 1 + 1/2 cups of water, bring to a boil, now add corn flour mixture, again bring to a boil, add tofu, stir and cook until sauce thickens. Garnish it chopped coriander and serve.
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| Servings -4 |
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| Introduction
of the dish |
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It is one of the most famous Chinese recipe. Szechwan pepper corn are more spicy than the regular ones.
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| Served
With... |
Rice or noodles
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