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Deep Fried Beancurd with Sweet Sauce

A beancurd dish with a smear of a sweet sauce.


Serves (4 to 5)


As necessary


Ingredients (A)

100 grams


Ingredients (B)

150 grams

150 grams

1 piece



Ingredients (C)

4 or 5 pieces

If necessary


Ingredients (D)

4 tablespoons

As necessary


As necessary

If necessary


Ingredients (E)

6 tablespoons



Cooking Oil



Bean Sprout



Pineapple  (peeled & sliced)

Cucumber (sliced)

Apple (sliced)

Green Mango (sliced)



Firm Tofu (Bean curd)




Dark Sweet Soya Sauce

Tamarind Paste

Chilli Padi / Red Birds Eye Chilli (paste)





Roasted Ground Peanuts

1. Blanch the Ingredients (A), drain it and leave it aside.

2. Cut the Ingredients (B) and leave it aside.

3. Tamarind paste in the Ingredient (D), you mix it with water and remove the seeds and leave it aside.

4. Add Ingredients (D) into a bowl and mix till the salt and sugar dissolve.

5. Then add in the Ingredient  (B & E) and stir it well and leave the bowl aside.

6. If preferred add in extra tamarind juice, chillis and sugar according to your own preference.

7. Don’t cut the Tofu in Ingredients (C), if necessary soak the tofu with salt and drain it.

8. Heat the oil in a wok and fry it till golden brown evenly.

9. Drain it on an absorbent paper and cut into cubes and put it in a plate.

10. Put in the Ingredients (A) on the top of the tofu.

11. T11. Then pour the bowl of sauce (method 4 & 5) on top of the bean sprout and serve it.


Copyright 2004 Sam's Indian Kitchen. All rights reserved.

Deep Fried Beancurd with Sweet Sauce.