Chilli Bean Curd/Chilli Tofu
This recipe is by Darshini Vinodan, part owner of Chaat Masala Restaurants in Singapore. The beauty of this recipe is that it is extremely versatile and suits a various number of items apart from Tofu... like paneer, chicken, fish and deep fried vegetable balls. It is a must try, goes well with Hakka noodles and Chinese fried rice. And you can alter it to vegetarian or non-vegetarian tastes!Firm Bean Curd (tofu)- 3 squares
Tamarind pulp- 15 grams
Onions- 1 peeled and slicedGarlic- 2 cloves peeled and sliced
Chilli-Tomato Sauce- 1 tbsp
Tomatoes-1 cut into quartersSpring Onion (scallion)- 1 cut into 2.5 cm length.
FOR THE CHILLI PASTE: Dried red chillies- 8, Garlic- 3 cloves peeled, Shallots- 4 peeled, Water.
Mix the tamarind pulp with water, strain if needed and keep aside. Place all the ingredients for the paste in a blender and process. Set aside. Cut the beancurd into cubes and shallow fry them into a light golden brown colour. Heat a little oil in a pan. Add the sliced onion and saute till just transparent, then add the chilli paste. Fry till the oil separates. Add the garlic. Fry for a minute. Then add the tamarind liquid and simmer for 10 minutes. Add the fried bean curd cubes, chilli sauce, salt and sugar and cook till the bean curd has absorbed all the flavours. Add tomatoes and spring onions. Garnish as desired. Serve hot.
VARIATIONS: You can try the same recipe with paneer to make it Chilli Paneer. You can take boneless chicken pieces, dip them in maida/egg/cornflour batter and deep fry, then follow the above recipe to make Chilli Chicken. You can combine cooked vegetables(beans, carrots, cabbage, potatoes) that have been cut tiny, made into balls, batter dipped and fried, further followed with the above recipe to make Chilli Veggies:)Make Chilli Fish using the same above recipe. Boneless fish pieces, batter dipped and fried and done in the above manner:)