Dried Red Chili Peppers (25)
in water for an hour and then grind to a smooth paste using a mortar and pestle or food processor.
Corn Oil (1/3 cup)
to a pan. Once it's hot, fry
Garlic (8 cloves)
Ginger Paste (1 Tbsp)
for 2 minutes.
Add the ground chilli paste,
Sichuan Peppercorns (6)
Ketchup (2 Tbsp)
Distilled White Vinegar (1 tsp)
Soy Sauce (1/2 Tbsp)
Salt (to taste)
Brown Sugar (1 tsp)
in the oil and saute for 5-6 minutes.
Remove the pan from heat and let this sauce cool down completely. You can store this in a clean glass jar for upto 1 month in the refrigerator.
In a mixing bowl, add
Chickpea Flour (2 cups)
Salt (to taste)
Garlic Powder (1/2 Tbsp)
Onion Powder (1/2 Tbsp)
Paprika (1 tsp)
Ground Turmeric (1 tsp)
Italian Seasoning (1 Tbsp)
Ground Cumin (1 tsp)
Garam Masala (1 tsp)
Water (2 cups)
and whisk it all together ensuring that no lumps are formed.
Pour the chickpea flour mixture into the pan. Cook over medium heat and keep stirring continuously. The mixture will start to get lumpy as the pan heats up and then thicken evenly. This should take 4 to 5 minutes, but the time can vary. When the mixture stops sticking to the pan and has a thick batter-like consistency, it's done.
Take it onto a baking tray lined with parchment paper. Flatten it and let it set in the freezer for an hour.
Cut in any shape you want and use. For this recipe, cut it into rectangular pieces.
Dip the cut chickpea tofu in the prepared schezwan sauce.
To a skillet over medium-high heat add the
Corn Oil (1/4 cup)
. Fry the pieces of chickpea tofu until cooked to your liking.
Grilled Chickpea Tofu Fingers In Homemade Schezwan Sauce is ready. Garnish with
Fresh Cilantro (2 Tbsp)
. Serve it hot along with chutney or ketchup or mayo.