Black Pepper Beancurd | Cooksmart | Sanjeev Kapoor Khazana

Beancurd or tofu cooked with plenty of black peppercorns

BLACK PEPPER BEANCURD

Ingredient

250 gm beancurd / tofu
1 tbsp + 1 tsp freshly crushed black peppercorns
2 tbsps oil
Salt to taste
3 spring onions
1 tsp grated ginger
1 tsp grated garlic
2 small red capsicums
2 small yellow capsicums
2 small green capsicums
Salt to taste
2 tsps soy sauce
2 tsps cornstarch

Method

1. Cut beancurd into big cubes.
2. Heat oil in a non-stick wok, add the beancurd pieces and cook.
3. Cut spring onion bulbs and a little of the stem into big pieces.
4. Flip the beancurd pieces and cook till both sides are lightly coloured. Drain and place them in a plate.
5. Add spring onions to the oil remaining in the wok. Add ginger and garlic and toss.
6. Halve the 3 coloured capsicums and add. Add salt and soy sauce and toss. Add ½ cup water, mix and cook.
7. Mix cornstarch with ½ cup water. Add 2 tsps of this cornstarch water to the wok and mix.
8. Add beancurd and mix. Add 1 tbsp freshly crushed black peppercorns and mix well.
9. Transfer the mixture into a serving bowl, sprinkle 1 tsp freshly black peppercorns and serve hot.

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Cuisine - Oriental

Course - Main Course Vegetarian

Dish - Main Course Vegetarian