Chinese Curry Gluten Puffs
Succulent pieces of gluten soaked up in a rich flavourful coconut curry sauce that’s hard to resist.This Chinese curry gluten puffs recipe is the perfect vegetarian dish to wow the family and is super simple to make. Ready in 20 minutes or less!
Equipment
- 1 Wok
Ingredients
Vegetarian version
- 100 g Store bought fried gluten
- 1 Tbsp Chinese curry sauce Lee Kum Kee Brand Recommended
- 1.5 Tbsp White granulated sugar
- 1/4 tsp Table salt
- 1/2 Tbsp Turmeric powder
- 1 tsp Light soy sauce
- 1 Cup Water 250 ml
- 1/4 tsp Chili powder Optional
Non-vegetarian version
- 100 g Store bought fried gluten
- 1 Tbsp Chinese curry sauce Lee Kum Kee Brand Recommended
- 1.5 Tbsp White granulated sugar
- 1/4 tsp Table salt
- 1/2 Tbsp Turmeric powder
- 1 tsp Light soy sauce
- 1 tsp chicken powder
- 1 Cup chicken broth 250 ml
- 1/4 tsp Chili powder Optional
Instructions
Vegetarian version:
- Start by blanching the gluten puffs in a pot of hot water for around 1-2 minutes to get rid of the smell and taste of the oil. It also releases some of the fat trapped inside of the gluten puffs. As you blanch the gluten puffs, they will become soft and shrink in size. Use a ladle to press down on the gluten to further release any excess oil that is inside of the gluten puffs.
- Then immediately drain the gluten puffs and rinse it over cold water to further get rid of some of the oil.
- Now turn off the tap and gently squeeze out all of the water that was soaked up in the gluten puffs but don’t be too rough when squeezing it otherwise the gluten puffs will tear and break apart.
- Once all of the liquid has been squeezed out, allow the gluten puffs to cool down on a strainer and set it aside.
- Now heat up the wok on medium-low heat.
- Add in the curry sauce and allow it to heat up on medium-low heat.
- When you can smell the curry sauce, add in the water and turn up the heat to medium.
- Now add in the sugar, salt, turmeric powder, and light soy sauce. If you want a little kick in your sauce, then feel free to add in your chili powder as well.
- Mix everything well together and allow the sauce to come to a boil.
- Once the sauce has come to a boil, add in your gluten puffs and mix everything well together.
- After about 2 minutes, turn up the heat to medium-high heat and allow the sauce to reduce while continuing to mix the gluten with the sauce by scooping up the gluten and piling it on top.
- Once you’re left with just a little bit of sauce, turn off the stove and transfer everything to a bowl or plate and serve.
Non-vegetarian version:
- Start by blanching the gluten puffs in a pot of hot water for around 1-2 minutes to get rid of the smell and taste of the oil. It also releases some of the fat trapped inside of the gluten puffs. As you blanch the gluten puffs, they will become soft and shrink in size. Use a ladle to press down on the gluten to further release any excess oil that is inside of the gluten puffs.
- Then immediately drain the gluten puffs and rinse it over cold water to further get rid of some of the oil.
- Now turn off the tap and gently squeeze out all of the water that was soaked up in the gluten puffs but don’t be too rough when squeezing it otherwise the gluten puffs will tear and break apart.
- Once all of the liquid has been squeezed out, allow the gluten puffs to cool down on a strainer and set it aside.
- Now heat up the wok on medium-low heat.
- Add in the curry sauce and allow it to heat up on medium-low heat.
- When you can smell the curry sauce, add in the chicken broth and turn up the heat to medium.
- Now add in the sugar, salt, turmeric powder, chicken powder, and light soy sauce. If you want a little kick in your sauce, then feel free to add in your chili powder as well.
- Mix everything well together and allow the sauce to come to a boil.
- Once the sauce has come to a boil, add in your gluten puffs and mix everything well together.
- After about 2 minutes, turn up the heat to medium-high heat and allow the sauce to reduce while continuing to mix the gluten with the sauce by scooping up the gluten and piling it on top.
- Once you’re left with just a little bit of sauce, turn off the stove and transfer everything to a bowl or plate and serve.