Crispy fried tofu cubes tossed in a tangy, savory, and slightly sweet Manchurian sauce. This popular Indo-Chinese appetizer is a flavor explosion, perfect for a weeknight treat or party starter.
Prep20 min
Cook25 min
Servings4
Serving size: 1 cup
320cal
11gprotein
22gcarbs
21g
Ingredients
400 g extra-firm tofu (Pressed for 20 minutes and cut into 1-inch cubes)
A quick and flavorful Indo-Chinese classic, this veg fried rice features perfectly cooked rice tossed with crisp vegetables, savory sauces, and a hint of white pepper. It's the perfect way to use up leftover rice for a satisfying meal ready in under 20 minutes.
Protein-packed fried tofu in tangy Manchurian sauce with delicious veg fried rice. A soul-satisfying, flavorful meal!
This indo_chinese dish is perfect for dinner. With 665.77 calories and 17.049999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For deep frying)
1 tbsp sesame oil (For the sauce)
4 clove garlic (Finely minced)
1 inch ginger (Finely minced)
2 pc green chili (Slit lengthwise)
1 pc onion (Medium, cut into 1-inch cubes)
1 pc bell pepper (Medium, any color, cut into 1-inch cubes)
1 tbsp red chili sauce (Adjust to spice preference)
1 tbsp tomato ketchup (For the sauce)
1 tsp rice vinegar (For the sauce)
0.5 tsp sugar (Optional, to balance flavors)
2 tbsp spring onion (Chopped, for garnish)
Instructions
1
Prepare Tofu and Batter
Press the tofu block for at least 20 minutes to remove as much water as possible. A tofu press is ideal, but placing it between paper towels with a heavy object on top works well. Once pressed, cut it into 1-inch cubes.
In a large mixing bowl, whisk together 4 tbsp corn flour, 2 tbsp all-purpose flour, ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp salt, and 0.5 tsp black pepper.
Gradually add 1/4 cup of water while whisking continuously to form a smooth, lump-free batter. The consistency should be thick enough to coat the tofu cubes without being runny.
2
Fry the Tofu
Heat 2 cups of oil in a wok or deep pan over medium-high heat to about 180°C (350°F). If you don't have a thermometer, test by dropping a small amount of batter; it should sizzle immediately and float to the surface.
Carefully dip each tofu cube into the batter, ensuring it's fully coated, and gently place it into the hot oil. Do not overcrowd the pan; fry in 2-3 batches.
Fry for 4-6 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.
Using a slotted spoon, remove the fried tofu and let it drain on a wire rack to maintain maximum crispiness.
3
Sauté Aromatics and Vegetables
Carefully discard the frying oil, leaving about 1 tbsp in the wok, or use a clean pan. Heat the 1 tbsp of sesame oil over high heat.
Add the minced ginger, garlic, and slit green chilies. Stir-fry for 30-45 seconds until fragrant, being careful not to burn them.
Add the cubed onion and bell pepper. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly cooked but still retain a crunchy texture.
4
Create the Manchurian Sauce
Reduce the heat to medium. Add 2 tbsp soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar (if using), and 0.25 tsp black pepper to the wok. Stir everything together.
In a small bowl, whisk 1 tbsp of corn flour with 1/2 cup of water until smooth to create a slurry.
Pour the slurry into the wok, stirring constantly. Bring the sauce to a simmer and cook for 1-2 minutes until it thickens and becomes glossy.
5
Combine and Serve
Add the crispy fried tofu cubes to the wok with the thickened sauce.
Gently toss everything together for about 1 minute until the tofu is evenly coated. Do not over-mix, as this can make the tofu lose its crispiness.
Garnish with freshly chopped spring onion greens.
Serve immediately while hot and crispy.
345cal
6gprotein
54gcarbs
11gfat
Ingredients
4 cup cooked basmati rice (preferably leftover and chilled)
3 tbsp sesame oil
4 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (finely chopped)
1 pcs carrot (medium, finely diced)
0.5 cup french beans (finely chopped)
1 pcs capsicum (medium, finely diced)
1 cup cabbage (shredded)
0.5 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce
1 tbsp rice vinegar
0.5 tsp white pepper powder
1 tsp salt
0.5 tsp sugar
Instructions
1
Prepare the ingredients: Finely chop the garlic, ginger, green chilies, carrots, french beans, and bell pepper. Shred the cabbage and chop the spring onions, keeping the whites and greens separate. In a small bowl, mix together the soy sauce and rice vinegar.
2
Stir-fry the aromatics and vegetables: Heat the oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, ginger, green chilies, and the spring onion whites. Stir-fry for 30-45 seconds until fragrant. Add the diced carrots and french beans. Cook for 2 minutes, stirring constantly. Add the bell pepper and shredded cabbage. Stir-fry for another 1-2 minutes until the vegetables are tender-crisp.
3
Combine with rice and sauces: Add the chilled, cooked rice to the wok. Use your spatula to gently break up any clumps. Toss the rice with the vegetables for 1 minute. Pour the soy sauce mixture over the rice. Add salt, white pepper powder, and sugar. Continue to toss on high heat for 2-3 minutes, ensuring everything is well combined and the rice is heated through.
4
Garnish and serve: Turn off the heat and stir in the chopped spring onion greens. Serve immediately, hot.
