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RECIPE
23 INGREDIENTS12 STEPS2HR 40MIN

Grilled Chickpea Tofu Fingers In Schezwan Sauce

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Chickpea tofu is a great creative alternative to paneer or tofu. Put together this delicious vegan party appetizer by grilling it in homemade schezwan sauce.
2HR 40MIN
Total Time
40MIN
Active Time

Cookilicious

Welcome to Cookilicious! I am so glad that you are here to know more about me. I am Priya Lakshminarayan, the recipe developer, food photographer, creative writer and the face behind Cookilicious!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Schezwan Sauce

25
Dried Red Chili Peppers
1/3 cup
Corn Oil
I used Mazola
8 cloves
Garlic , minced
1
Onion , diced
1/2 Tbsp
6
Sichuan Peppercorns , crushed
1 tsp
Distilled White Vinegar
1 tsp
Brown Sugar
2 Tbsp
to taste

Chickpea Tofu

2 cups
Chickpea Flour
1 tsp
Ground Cumin
1/2 Tbsp
Garlic Powder
1/2 Tbsp
Onion Powder
1 Tbsp
Italian Herb Seasoning
1 tsp
1 tsp
Garam Masala
2 cups
Water
to taste
1/4 cup
Corn Oil
to be used as required
2 Tbsp
Chopped  Fresh Cilantro
for garnish

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Nutrition Per Serving

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CALORIES
843
FAT
38.3 g
PROTEIN
23.3 g
CARBS
94.1 g

Author's Notes

Feel free to add any seasoning you like to the chickpea batter - you're not limited to the ingredients mentioned here.

Cooking Instructions

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Step 1
Soak Dried Red Chili Pepper (25) in water for an hour and then grind to a smooth paste using a mortar and pestle or food processor.
Step 2
Add Corn Oil (5 tablespoon) to a pan. Once it's hot, fry Garlic (8 clove), Ginger Paste (1 tablespoon), and Onion (1) for 2 minutes.
Step 3
Add the ground chilli paste, Sichuan Peppercorns (6), Ketchup (2 tablespoon), Distilled White Vinegar (1 teaspoon), Soy Sauce (2 teaspoon), Salt (to taste), and Brown Sugar (1 teaspoon) in the oil and saute for 5-6 minutes.
Step 4
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.
Step 5
In a mixing bowl, add Chickpea Flour (2 cup). Add Salt (to taste), Garlic Powder (2 teaspoon), Onion Powder (2 teaspoon), Paprika (1 teaspoon), Ground Turmeric (1 teaspoon), Italian Herb Seasoning (1 tablespoon), Ground Cumin (1 teaspoon), and Garam Masala (1 teaspoon).
Step 6
Add Water (2 cup) and whisk it all together ensuring that no lumps are formed.
Step 7
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.
Step 8
Take it onto a baking tray lined with parchment paper. Flatten it and let it set in the freezer for an hour.
Step 9
Cut in any shape you want and use. For this recipe, cut it into rectangular pieces.
Step 10
Dip the cut chickpea tofu in the prepared schezwan sauce.
Step 11
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.
Step 12
Grilled Chickpea Tofu Fingers In Homemade Schezwan Sauce is ready. Garnish with Fresh Cilantro (2 tablespoon). Serve it hot along with chutney or ketchup or mayo.

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Nutrition Per Serving
Calories
843
% Daily Value*
Fat
38.3 g
49%
Saturated Fat
3.3 g
16%
Trans Fat
0.1 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
94.1 g
34%
Fiber
20.1 g
72%
Sugars
31.6 g
--
Protein
23.3 g
47%
Sodium
256.6 mg
11%
Vitamin D
--
--
Calcium
97.7 mg
8%
Iron
5.5 mg
31%
Potassium
1052.9 mg
22%
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