Tofu Manchurian

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Sticky, crispy, ginger- and garlic-packed tofu Manchurian is an easy and delicious meal over rice, quinoa, noodles, or lettuce wraps. This popular Indo-chinese sauce has a sweet heat that is absolutely addictive! (nut-free with gluten-free and soy-free options)

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Main

Cuisine: Indian, Indo Chinese

Keyword: manchurian tofu, tofu manchurian

Servings:

Author: Vegan Richa

Ingredients

For the Tofu

15 ounces firm or extra firm tofu pressed for at least 15 minutes, then sliced into cubes, thin strips, or organic shapes. Use chickpea tofu for soy-free.
1/4 cup rice flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon Kashmiri chili powder
2 teaspoons oil

For the Manchurian Sauce

2 teaspoons oil
6 to 8 cloves garlic minced
1 inch ginger minced
1 hot green chili such as Serrano, Indian chili, or a milder green chili, minced, about 2 teaspoons
2 tablespoons chopped green onion white parts only, reserve green parts for garnish
2 tablespoons chopped green bell pepper
1/4 teaspoon salt
1 1/2 tablespoons sambal oelek or other asian red chili sauce
1 1/2 tablespoons ketchup
1/4 cup soy sauce Use tamari for gluten-free or coconut aminos for soy-free.
2 teaspoons white vinegar or rice vinegar
1 teaspoon sugar
1/8 teaspoon white pepper
1/2 teaspoon Kashmiri chili powder
1 tablespoon ginger garlic paste optional
1 teaspoon cornstarch mixed with 1/2 cup water

For Garnish

green onion green parts from above
sesame seeds
cilantro

US Customary - Metric

Instructions

Make the tofu.

Press the tofu, if you haven’t already, then cut it into cubes or strips or tear it into organic shapes.
In a small ziplock bag or in a bowl, combine the rice flour, cornstarch, salt, garlic powder, black pepper, and Kashmiri chili powder. Add the tofu and gently toss or shake to coat all the pieces evenly without breaking them.
Heat a skillet over medium-high heat and add 2 teaspoons of oil. Once the oil is hot, dust off any excess flour mixture from the tofu and place the pieces in the pan. Let them cook undisturbed for 2 to 3 minutes, then flip and continue cooking, turning every minute or so until most edges are crisp and golden. Remove the tofu from the skillet and set aside.

Make the Manchurian sauce.

In the same skillet, add another 2 teaspoons of oil, and reduce the heat to medium. Add the garlic, ginger, and green chili. If the pan is too hot, reduce the heat to low. Once the garlic starts to turn golden, increase the heat to medium,and add in the green onion (white parts), bell pepper, and salt, and mix well. Cook for 1 to 2 minutes.
Add the sambal oelek, ketchup, soy sauce/tamari, vinegar, sugar, white pepper, Kashmiri chili powder, and ginger garlic paste, and mix well. Bring the mixture to a boil, which will take about a minute or so. Mix the cornstarch and water and pour it into the sauce. Mix well, and cook for another 2 minutes, until the sauce thickens slightly.
If serving immediately, add the crispy tofu to the sauce, toss gently for a few seconds, then turn off the heat. Garnish with reserved green onion, sesame seeds, and/or cilantro. Serve right away for the best crisp texture. Even if it does soften a bit, if will still have an amazing texture. Serve with rice, quinoa or noodles.

Video

Notes

This recipe is naturally nut-free. It is gluten-free if you use tamari instead of soy sauce. To make it soy-free, use chickpea tofu or a soy-free vegan chicken substitute instead of tofu and coconut aminos instead of soy sauce, though the flavor will be different.

Storage: If not serving immediately, refrigerate the sauce and tofu separate for up to three days. Toss and heat on the skillet before serving.

Nutrition