This Indo Chinese-Style Chilli Yuba is a quick and easy vegan dish for weeknights. Fresh beancurd sheets stir-fried with onions, peppers, fresh basil and a sweet and sour chilli sauce.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Lunch, Main Course, Side Dish
Cuisine: Asian
Keyword: high protein, stir fry, tofu, vegan, vegetables, vegetarian
Servings: 4
Equipment
Wok
Ingredients
250gfresh beancurd skin cut into 2cm squares
2red onionssliced into 2cm pieces
2pepperssliced into 2cm pieces
2tbspcooking oil
8large cloves garlic cut into corn-sized pieces
4-5green chillies whole
3/4tspground cumin
3/4tspground coriander seeds
1tspground black pepper
1/4tspsalt
3tbspdark soy sauce
1tbspagave or sugar of your choice
1tbsprice vinegar
150mlcold water
2tbspcornflourcornstarch
2spring onionsgreen parts only
Handful fresh basil or Thai basil leaves
Cooked Jasmine riceto serve
Instructions
Heat the oil in a large wok until smoking hot. Add the garlic and chillies. Sauté briefly.
Add the onions and peppers and stir-fry for 1-2 minutes until softened.
Add the ground cumin, ground coriander, ground black pepper, soy sauce, agave or sugar and salt. Stir fry for a further minute.
Throw in the yuba and vinegar. Stir fry to coat.
Mix together the cornflour and water. Add this straight to the wok and stir fry for 3 minutes until the sauce thickens and turns glossy.
Add the basil and spring onions and toss well. Serve immediately with cooked Jasmine rice or noodles.
Video
Notes
Ensure the wok is smoking hot throughout the cooking process. Use the highest heat possible.