Bean curd or also can be called as Tofu. It is most popular stable solid food in China,Malaysia and Singapore. It's made by curding fresh soy milk and doing pressing method to make solid form as tofu or bean curd. There are also another type of bean curd which the texture is so soft and needs a gentle care to cook with it. It called as Soft Tofu.
Bean curd is a good source of protein and it's good to eat during indigestion problem. Also it has a cooling character which is good for our skins and inner body. Bean curd is perfect for vegetarian dishes.
More variety of dishes can be made with bean curd. In Chinese cuisine, there are many type of dishes with using bean curds. The most I love is Chili Bean Curd in dark soy sauce. I love to cook bean curds in Chinese and Indian style way. My family loves tofu dishes but my kids really crazy on my bean curd red varuval. They loved it if pairing with sambar or rasam.
Bean curd varuval was my mums signature dish. My hubby loves when my mum made the varuval during our visit. She would fry the chili paste for long time until oil separates to the edges. By doing as such, the dish doesn't have strong chili smell at all.
Bean curds were coated with corn starch,turmeric and salt. And deep fried until golden brown,so that the outer bean curd would crispy. When the chili paste soaked through the fried tofu, the taste was awesome by having dry gravy at the end. Sprinkling fine chopped cashew gives the gravy nutty milky flavours. I'm using handful of chopped coriander leaves to gives the dish taste superb.
So, here my mum's signature dish ;
Bean Curd Red Varuval
Ingredients
Onions - 3 nos..sliced
Garlic - 4 cloves ...chopped
Green chili - 1..sliced
Tomatoes - 2 nos..sliced
Chili powder - 3 tbsp
Salt
Cashew nut - 7 nos...finely chopped
Coriander leaves - handful ..chopped
To Deep Fry
Bean curds - 5 blocks..big cubed
Vegetable oil - for deep fry
Turmeric powder - 1/2 tsp
Salt
Corn starch - 3 tbsp
Preparation
1. Marinate To deep fry ingredients,except oil,for 15 minutes.
2. Heat oil in a pan for deep fry.
3. Fry the starch coated bean curd until golden brown.
4. Reduce the oil after fry for sauté. Use same pan.
5. Sauté sliced onions and chopped garlic until golden brown.
6. Add in chopped chilies and tomatoes. Stir well until tomatoes well smashed.
7. Add in salt and chili powder,slow down the flame and constantly stir from burn.
8. Oil separated . Keep on stir to be rid of the chili smell.
9. Then, dropin fried bean curd and stir well until all incooperate ...sprinkle some water to get a little gravy.
10. Once the gravy nicely coated to tofu,sprinkles chopped coriander leaves and cashews, stir for second.
11. Switch off stove ..Serve with rice and sambar or rasam...
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