Prepared quite a simple dinner this evening for the 2 of us cause we wanted to watch Ally McBeal Season 5 series we borrowed from a friend. Not sure what it is about these so called series but once you pop the 1st disc in... you just can't stop.

The dish I am featuring today is the Spicy Beancurd or Tofu. Another well known name for it is Szechuan Beancurd usually seen at chinese restaurants. Its a great side dish to accompany any non-spicy dishes like steamed fish and vegetables. I love this dish in particular cause its so tender and just melt in your mouth blasting with sour and spicy flavours. During preparation do be careful when cutting the Beancurd to keep it in well formed cubes. A technique I learned from a chef friend of mine is to use very cold knife to cut it... not very sure why tho but so far it works fine when I tried it.


Ingredients
3 Beancurds - cut into small cubes
250 g minced Chicken
150 g peeled Prawns - cut into three
20 cc Chicken Stock
CapsicumCapsicum
- cut into small strips
Red ChiliesRed Chilies
- chopped finely
GarlicGarlic
- crushed
GingerGinger
- grated
Spring Onions - cut diagonally
1 tbsp Light Soya Sauce
2 tsp Cornflour
Sesame Oil


Directions
1] Heat the oil and fry the garlic and the ginger.
2] Add the minced chicken, prawns and the capsicum, fry until it changes colour.
3] Add the chillies, then pour in the chicken stock and the light soya sauce
4] Bring to a boil.
5] Add the diced bean curd and gently bring to a boil.
6] Mix the cornflour with a little water and pour into the pan, stirring continuously until the sauce thickens.
7] Splash a little sesame oil over the top and add the spring onions.
8] Serve hot.



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Labels: chinese, Spicy, spicy beancurd, tofu