Tofu Manchurian
Appetizer, Tofu Recipes

Tofu Manchurian

ramyaramesh3007
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These saucey, spicy and slight sweet fried cubes of tofu are the perfect Indo-Chinese fusion inspired dish.

This Tofu Manchurian is saucey and chewy with the right amount of sweetness and spice. The fried tofu cubes are tossed in a sticky sauce and served with scallions. You can serve this with rice or noodles.

Indo-Chinese cuisine combines the culinary traditions of India and China – making it the perfect fusion of bold, spicy and tangy flavours.

Common Ingredients: Ingredients commonly used in Indo-Chinese cuisine include soy sauce, vinegar, ginger, garlic, green chilies, and a variety of Indian spices such as cumin, coriander, and garam masala.

Vegetarian Focused: Many Indo-Chinese dishes are vegetarian, reflecting the dietary preferences of many Indians – like Hakka Noodles, Gobi Manchurian, Schezwan Fried Rice, Hot & Sour Soup & Dumplings like Momos.

Ingredients You Need

  • extra firm tofu – you definitely need extra firm tofu for this recipe for the best texture.
  • red bell peppers – adds the perfect sweetness and crunch to the dish.
  • aromatics – ginger and scallions (coriander to keep the recipe alliums free)
  • sauces – soy sauces, sriracha, rice wine vinegar (omit dark soy sauce and use light soy sauce for gluten free option)
  • spices – turmeric, chili powder, white pepper, red pepper flakes, hing
  • flour – use chickpea flour for a gluten free option
Print Recipe

Tofu Manchurian

These saucey, spicy and slight sweet fried cubes of tofu are the perfect Indo-Chinese fusion inspired dish.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: Chinese, Fusion, Indian
Keyword: tofu, tofu recipes
Servings: 4

Ingredients

Tofu Batter

  • 1/4 cup all-purpose flour or chickpea flour
  • 1 tbsp corn starch
  • 1 tbsp rice flour
  • 1 tsp chili powder
  • 1/4 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch hing
  • 1/4 cup oat milk (or more to get the mixture thick, and not runny)
  • oil for frying

Tofu Manchurian

  • 200 g extra firm tofu
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 2 tbsp olive oil
  • 1/2 tbsp ginger paste
  • 2-3 stalks scallions
  • 2 tbsp light soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp sriracha
  • 1 tsp sweetener
  • 1/2 tsp white pepper powder
  • 1-2 tsp chili flakes or 1 red chili chopped finely
  • 1 tsp dark soy sauce
  • salt to taste
  • 2 tsp corn starch (+1/4 cup water)

Instructions

  • Drain any excess water from the tofu by pressing it. Break them up into small chunks.
  • Cut red bell peppers into squares.
  • Add all the ingredients for the batter into a bowl and mix them. Add 1/4 cup of water to get a smooth and thick paste. Add more if required.
  • Add the tofu chunks into the mixture and coat evenly. You can coat them one by one too.
  • Heat up some oil to fry. Fry until golden and crispy and drain the excess oil with a paper towel.
  • In a wok or large pan, heat 2 tablespoons of oil over medium-high heat.
  • Add the minced ginger, chillies (if using) and white part of scallions. Sauté for a minute until fragrant.
  • Add the soy sauce, vinegar, sriracha, sweetener, and salt (if needed). Mix well. Add chili flakes and dark soy sauce.
  • If using bell peppers, add them now and sauté for another 2-3 minutes.
  • Add the cornstarch slurry to the sauce, stirring continuously until it thickens.
  • Add the fried tofu cubes to the sauce and gently toss to coat them evenly.
  • Garnish with chopped spring onions.