Tofu Manchurian
Crispy golden tofu cubes tossed in a fiery, tangy, and slightly sweet Indo-Chinese sauce. This vegetarian twist on the classic Manchurian is packed with bold garlic, soy, and chili flavors, ready in under 40 minutes.
For 4 servings
- prep
Coat the tofu.
1.Place tofu cubes in a bowl. Sprinkle salt, black pepper, 2 tbsp corn flour, and the all-purpose flour.2.Toss gently until each cube is evenly coated with the dry flour mixture. Do not add water. - fry · ~10 min
Fry the tofu until golden.
1.Heat the 2 cups of oil for deep frying in a wok over medium-high heat.2.Carefully slide coated tofu cubes into the hot oil and fry in batches for 3-4 minutes.3.Remove with a slotted spoon when crispy and light golden brown. Drain on paper towels.TIPDon't overcrowd the pan, or the tofu will steam instead of fry. Work in two batches. - mix
Prepare the Manchurian sauce.
1.In a small bowl, combine soy sauce, red chili sauce, tomato ketchup, rice vinegar, and corn flour slurry.2.Stir in the half cup of water and mix well until no lumps remain. - saute · ~3 min
Stir-fry the aromatics and vegetables.
1.Heat 2 tbsp oil in a clean wok over high heat until smoking.2.Add chopped ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant.3.Add diced onion and bell pepper. Toss on high heat for 2 minutes, keeping them crunchy.TIPKeep the flame high for a smoky, wok-charred flavor. Don't let the garlic burn. - simmer · ~2 min
Finish the dish.
1.Give the prepared sauce a quick stir and pour it into the wok with the vegetables.2.Let the sauce bubble and thicken for about a minute.3.Add the fried tofu cubes and toss thoroughly until they are well coated and heated through. - garnish
Garnish with chopped spring onion and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the tofu for at least 20 minutes to remove excess water — this ensures a crispier exterior.
- 2Double-fry the tofu cubes: fry once at 350°F, rest 2 minutes, then fry again at 375°F for extra crunch.
- 3Toss the coated tofu gently with your hands; using a spoon can break the cubes and unevenly distribute the flour.
- 4Have all sauce ingredients pre-mixed before you start stir-frying — the cooking window is very short.
- 5For a thicker, glossier sauce, let the cornstarch slurry sit for a minute, then whisk again just before adding.
- 6Serve immediately after tossing; the tofu will soften quickly as it sits in the sauce.
- 7Leftovers keep in the fridge for 2 days; reheat in a dry skillet, not a microwave, to restore some crispness.
Adapt it for your goals.
Low-oil / air-fryer
Skip deep-frying: spray the coated tofu cubes with oil and air-fry at 400°F for 12-15 minutes, shaking halfway. This reduces oil drastically while still producing a golden, crisp exterior.
high proteinHigh-protein
Swap half the all-purpose flour for chickpea flour (besan) — it adds extra protein and a nuttier flavor that complements the Manchurian sauce.
veganVegan
The recipe is already vegan (no eggs or dairy used). Just ensure your red chili sauce and soy sauce are vegan-friendly (some brands add honey or fish extract).
gluten freeGluten-free
Replace the all-purpose flour with rice flour or more cornstarch (3 tbsp total). Use tamari or coconut aminos instead of soy sauce. The texture will be slightly lighter and crispier.
jain (no onion, no garlic)Jain (no onion, no garlic)
Replace the onion with diced zucchini or extra bell pepper, and the garlic with additional ginger and a pinch of asafoetida (hing). The dish will lose pungency but gain a mild savory note.
Why this is on our healthy list.
High in Plant-Based Protein
This dish packs a generous amount of protein from tofu, which contains all nine essential amino acids, making it a complete protein source for vegetarians and vegans.
Rich in Antioxidants
The bell peppers and ginger provide vitamin C and various antioxidants that help fight inflammation and support immune function.
Low in Saturated Fat
Tofu is naturally low in saturated fat and cholesterol-free, and the recipe uses heart-healthy vegetable oil for frying.
Ginger & Garlic for Digestion
The generous amounts of fresh ginger and garlic in this dish are known for their digestive and antimicrobial properties, supporting gut health naturally.
Frequently asked questions
You can, but it will be harder to handle and won't get as crispy. Press the medium-firm tofu for at least 30 minutes and reduce the coating flour by 1 tablespoon to avoid a pasty layer.
