Vegan Tofu Manchurian

Vegan Tofu Manchurian is the vegan version of the regular chicken Manchurian. It replaces animal-based protein (chicken) with vegan protein (tofu). The tofu cubes are cooked in a flavorful sauce that is made up of ginger, fresh veggies, soy sauce, and garlic. We choose all ingredients carefully to be dairy-free while giving all the same flavors as a regular dish. This Vegan Tofu Manchurian provides the delicious combo of sweet, spicy, savory, and tangy flavors. This is the best vegan dish to serve at gatherings for vegan guests.

STATS:

• Course: Main
• Calories: 228 kcal
• Prep duration: Fifteen minutes
• Portion size: One bowl
• Cooking duration: Twenty-five minutes
• Cuisine: Indo-Chinese
• Working time (total): Forty (40) minutes
• Diet: Vegan
• Serving: 4

EQUIPMENT:

• Whisk
• Frying pan
• Knife
• Cutting board
• Spatula
• Mixing bowls
• Non-stick skillet

INGREDIENTS:

FOR TOFU:

• 400 g of tofu
• Half a teaspoon of salt
• 2 tbsp of cornstarch
• 1/4 tsp of black pepper
• 1 tbsp of all-purpose flour
• One teaspoon of soy sauce
• 1 tsp of sesame oil

FOR SAUCE:

• One tbsp. of garlic, finely chopped
• One tbsp of finely chopped ginger
• 1 small finely chopped onion
• 2 tbsp of soy sauce
• One tablespoon of neutral oil
• Half a cup of bell peppers, diced
• One tbsp of tomato ketchup
• 1 tsp of chili sauce
• One tsp of rice vinegar
• 1 tsp of maple syrup
• ½ cup of water
• 1½ tsp cornstarch mixed with 2 tbsp water (slurry)
• Salt, to taste
• Chopped spring onions (for garnish)

INGREDIENT NOTES:

TOFU:

• This is an alternative to chicken or paneer and also has a similar texture to them. For an alternative, use tempeh.

CORNSTARCH:

• It is useful in making the tofu crisp and also makes the sauce thick. For an alternative, use potato starch.

SOY SAUCE:

• This ingredient helps in giving a classic umami flavor. For an alternative, use tamari.

TOMATO KETCHUP:

• We add it to give tanginess & sweetness to the sauce. For an alternative, use ½ tsp of maple syrup with the addition of tomato paste.

CHILI SAUCE:

• Chili sauce brings color and heat to the sauce. For an alternative, use sriracha sauce.

RICE VINEGAR:

• It balances out the flavor in the dish. You can make use of lemon juice if rice vinegar is not available.

BELL PEPPERS:

• These naturally include freshness to the dish. For an alternative, use carrots.

SESAME OIL:

• In the tofu, this improves the nutty flavor. For an alternative, use olive oil.

INSTRUCTIONS:

MAKING THE TOFU:

1. To remove moisture from the tofu, press it for 10 to 15 minutes.
2. Slice into cubes that are bite-sized.
3. Combine soy sauce, flour, sesame oil, cornstarch, and salt in a bowl.
4. Coat the tofu cubes with the mixture evenly.
5. Use a frying pan to pan-fry the tofu cubes till they become golden brown on all sides.

MAKING THE SAUCE:

1. Warm up oil in the pan, and pan-fry ginger and garlic for thirty seconds till aromatic.
2. Now add onions and cook them.
3. Include bell peppers to cook for two to three minutes to make them crispy.
4. Stir in ketchup, soy sauce, vinegar, chili sauce, and maple syrup.
5. Pour water and cook till it starts to simmer.
6. Put in cornstarch to make the sauce thick, and stir till the sauce is glossy.

COMBINE:

1. Put tofu cubes in the sauce to and cover them evenly.
2. Use chopped spring onions for garnishing.
3. Serve hot.

SERVING SUGGESTIONS:

• To make a complete and fulfilling meal, you can pair this dish with basmati rice.
• Pair with stir-fried noodles for a low-carb option.

TIPS:

• Before frying, coat the tofu cubes with cornstarch twice to obtain a crispier texture.
• If you want to meal prep this dish, store the sauce and tofu individually, and mix them up before you serve.

STORAGE INFORMATION:

FRIDGE:

• Use a sealed vessel for storage for three days. Use a splash of water to loosen the sauce when reheating in the microwave or on the stovetop.

FREEZER:

• You can keep this dish frozen for one month. Melt it for a night in the fridge before you warm it up. The texture of tofu can alter.

FAQs:

Rather than frying, is it fine to bake the tofu?

• You can bake the tofu for twenty-five minutes at 200°C, while flipping at halftime, till it is crisp.

Which type of tofu will be perfect for this recipe?

• Extra-firm tofu works perfectly. You only need to press it well so that it absorbs the flavor well and holds its shape after baking or frying.

NUTRITIONAL INFORMATION:

Calories: 228 kcal

Net carbs: Eleven grams

Total carbs: 14 g

Fiber: Three grams

Protein: 18 g

Serving size: 1 bowl

Sodium: 390 mg

Serving: Four