Tofu Manchurian

🛒 Ingredients

• Extra Firm Tofu 150 g · 105 kcal
• Cornstarch 20 g · 72 kcal
• All-purpose flour 5 g · 18 kcal
• Vegetable oil 25 g · 220 kcal
• Ginger-garlic paste 10 g · 10 kcal
• Green chilies 3 g · 1 kcal
• Onion 40 g · 16 kcal
• Green Bell Pepper 40 g · 8 kcal
• Light Soy Sauce 23 g · 15 kcal
• Rice Vinegar 7 g · 2 kcal
• Chili Sauce 10 g · 10 kcal
• Tomato Ketchup 15 g · 15 kcal
• Water 40 g · 0 kcal
• Spring Onion (green parts) 7 g · 2 kcal

👨‍🍳 Instructions

1. Press extra firm tofu to remove excess water, then cut into 1-inch cubes. In a bowl, toss the tofu cubes with 15g cornstarch and all-purpose flour until evenly coated.
2. Heat most of the vegetable oil in a wok or deep pan over medium-high heat. Fry the coated tofu cubes in batches until golden brown and crispy on all sides; remove and set aside.
3. Drain excess oil, leaving about 1 tbsp in the wok. Add ginger-garlic paste and green chilies, stir-fry for 30 seconds until fragrant.
4. Add diced onion and green bell pepper, stir-fry for 2-3 minutes until slightly tender-crisp.
5. In a small bowl, whisk together light soy sauce, rice vinegar, chili sauce, tomato ketchup, sugar, and water. Create a slurry by mixing the remaining 5g cornstarch with 1 tbsp water.
6. Pour the sauce mixture into the wok, bring to a simmer, then stir in the cornstarch slurry to thicken. Cook until the sauce is glossy and coats the back of a spoon.
7. Add the fried tofu cubes to the wok and toss gently to coat them thoroughly with the Manchurian sauce. Serve hot, garnished with chopped spring onion greens.