Finally after lots of visits to the Indian store, last week I could get a bottle of Schezwan Sauce. Ohh I thought I got lucky. Haha not really, a friend of mine told me that she got one and hence I ran the other day to grab one for me. I am not sure if this is something which is also found in China but in India its popular in making of a Chinese food. One can make this at home as well but I prefer this ready made version ;).
I wanted to make Schezwan noodles but somehow my taste buds craved for the rice.
Vegetables that go in Chinese food like Carrots, Capsicum (red and green), cabbage, onion, broccoli florets. The quantity can vary as per liking. Some people like more veggies some do not. Some do not like broccoli, so its optional. But carrots, capsicum and onion are the must to have).
Fresh Firm Tofu : 7-8 Cubes
Garlic : 3 cloves, finely chopped
Soy Sauce: 2-3 tsp
Schezwan Sauce : 2 tbsp
Siracha, red chili sauce: as per taste
White Vinegar: 2-3 tsp
Spring onion: Greens for garnishing, whites mix with other veggies
Salt: per taste
Oil
2. Dice onion , wash broccoli florets, chop spring onion, and julienne rest of vegetables.
3. Shallow fry the tofu cubes to maintain its firmness after adding them to the rice.
4. Heat oil in a pan and add onions, garlics, Saute for few seconds and then add other vegetable. Saute for a while but make sure you main the crispness of the vegetables. The crunchiness tastes better than the softer version of the veggies.
5. Now add sauces and vinegar. Saute again.
6. Add tofu and mix delicately.
7. Now add the rice and salt and mix everything well. Adjust the sauces.
8. Cook for 2 minutes and garnish with spring onion greens.
Tips:
You can cover tofu with cornflower paste and then shallow fry, but its optional.
I wanted to make Schezwan noodles but somehow my taste buds craved for the rice.
Ingredients:
Basmati or regular Rice: 2 Cups, CookedVegetables that go in Chinese food like Carrots, Capsicum (red and green), cabbage, onion, broccoli florets. The quantity can vary as per liking. Some people like more veggies some do not. Some do not like broccoli, so its optional. But carrots, capsicum and onion are the must to have).
Fresh Firm Tofu : 7-8 Cubes
Garlic : 3 cloves, finely chopped
Soy Sauce: 2-3 tsp
Schezwan Sauce : 2 tbsp
Siracha, red chili sauce: as per taste
White Vinegar: 2-3 tsp
Spring onion: Greens for garnishing, whites mix with other veggies
Salt: per taste
Oil
Method:
1. Break the Rice lumps and separate all the grains. (For this, put some oil into the rice while cooking it and do not cook it in pressure cooker. Use either microwave or cook directly on the burner. Use rice after it cools down completely).2. Dice onion , wash broccoli florets, chop spring onion, and julienne rest of vegetables.
3. Shallow fry the tofu cubes to maintain its firmness after adding them to the rice.
4. Heat oil in a pan and add onions, garlics, Saute for few seconds and then add other vegetable. Saute for a while but make sure you main the crispness of the vegetables. The crunchiness tastes better than the softer version of the veggies.
5. Now add sauces and vinegar. Saute again.
6. Add tofu and mix delicately.
7. Now add the rice and salt and mix everything well. Adjust the sauces.
8. Cook for 2 minutes and garnish with spring onion greens.
Tips:
You can cover tofu with cornflower paste and then shallow fry, but its optional.
