5 Spice Tofu and Bean Sprouts Kodri ( Diabetic Recipe )
Recipe type: easyrecipes spl
Life is all about experimentation and moving out of our comfort zones to discover the treasures that lie yonder! so, let not the out-of-the-ordinary blend of spices, and the resulting flavours and textures, scare you away from this dish! while, to be frank, this dish may not appeal to all, it is a must-try for those who like to experiment beyond the traditional chinese fried rice. The chinese five-spice powder is a flavour enhancer that gives this dish a unique tinge; you can make it in bulk and stock in the refrigerator.
- 2 tsp oil
- ½ cup sliced spring onions
- 1½ tsp chinese 5 spice powder , recipe below
- ½ cup bean sprouts
- ½ cup tofu (bean curd/soya paneer) cubes
- 2½ cups cooked kodri (varagu)
- a pinch sugar
- salt to taste
- Chinese 5 Spice Powder (makes ¼ Cup)
- 4 tsp peppercorns (kalimirch)
- 16 whole star anise (chakri phool)
- 12 cloves (laung / lavang)
- 10 sticks cinnamon (dalchini)
- 2 tbsp fennel seeds (saunf)
- Heat the oil in a non-stick kadhai, add the spring onions and sauté over a medium flame till they are tender.
- Add the chinese 5 spice powder and sauté over a medium flame for ½ a minute.
- Add the bean sprouts and tofu and mix well.
- Add the cooked kodri, sugar and salt, toss well and cook over a medium flame for another minute.
- Serve hot.
- For the chinese 5 spice powder
- In a non-stick pan, add the schezuan peppercorns and sauté over a slow flame till the aroma is released while stirring continuously. Keep aside.
- In the same pan add the other ingredients and sauté over a slow flame till the aroma is released while stirring continuously. Keep aside.
- When cool blend in a mixer to a fine powder and sieve.
- A coarse powder of the spices will be left behind. Blend it again to make a fine powder and sieve again.
- Store in an air-tight jar and use as required