Tofu Manchurian
Tofu Manchurian
Ingredients
For the Tofu Manchurian Balls
- 1/4 cup carrots, chopped
- 1/2 cup cabbage, chopped
- 5-6 brown mushrooms, chopped
- 2 tablespoons ginger, chopped
- 200 g medium firm tofu, crumbled
- salt, to taste
- cornstarch, as needed, for binding
- plain flour, as needed, for binding
- oil, light spray, for air frying
For the Sauce and Stir-fry
- 2 tablespoons light soy sauce
- 1 tablespoon ketchup
- 1/2 tablespoon sriracha
- 1/2 tablespoon white vinegar
- 1/2 tablespoon agave, or brown sugar
- 1 teaspoon chilli flakes
- 1 teaspoon white pepper
- 1 teaspoon msg, optional
- 3 cloves garlic, chopped
- 1/2 red onion, chopped
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 tablespoons neutral oil
Instructions
- 1
In a food processor, finely chop the carrots, cabbage, brown mushrooms, and ginger. Transfer the chopped vegetables to a mixing bowl.
⏱️ 5 min
- 2
Crumble the medium firm tofu into the bowl with the vegetables. Add salt to taste. Gradually add cornstarch and plain flour, mixing by hand, until the mixture is well combined and pliable enough to be formed into balls.
⏱️ 10 min
- 3
Roll the mixture into small balls. Lightly spray the tofu manchurian balls with oil.
⏱️ 10 min
- 4
Air fry the balls at 210°C for 15-17 minutes, until golden and crispy. (Note: Uncooked balls can be frozen for later use).
⏱️ 17 min•🌡️ 210
- 5
While the tofu balls are air frying, prepare the sauce. In a separate measuring cup or bowl, combine the light soy sauce, ketchup, sriracha, white vinegar, agave (or brown sugar), chilli flakes, white pepper, and optional MSG. Stir well to combine.
⏱️ 5 min
- 6
Heat the neutral oil in a large pan or wok over medium-high heat. Add the chopped red onion and garlic, and sauté until they soften, about 2-3 minutes.
⏱️ 3 min
- 7
Add the diced red bell pepper and green bell pepper to the pan and sauté for another 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 8
Pour the prepared sauce mixture into the pan with the sautéed vegetables. Stir and bring to a gentle simmer. The sauce will naturally thicken as it cooks, but a cornstarch slurry can be added for extra thickness if desired.
⏱️ 2 min
- 9
Add the crispy air-fried tofu manchurian balls into the sauce in the pan. Toss gently to ensure all the balls are thoroughly coated in the sauce.
⏱️ 2 min
- 10
Serve immediately and enjoy your Tofu Manchurian!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tofu Manchurian
For the Tofu Manchurian Balls
- 1/4 cup carrots, chopped
- 1/2 cup cabbage, chopped
- 5-6 brown mushrooms, chopped
- 2 tablespoons ginger, chopped
- 200 g medium firm tofu, crumbled
- salt, to taste
- cornstarch, as needed, for binding
- plain flour, as needed, for binding
- oil, light spray, for air frying
For the Sauce and Stir-fry
- 2 tablespoons light soy sauce
- 1 tablespoon ketchup
- 1/2 tablespoon sriracha
- 1/2 tablespoon white vinegar
- 1/2 tablespoon agave, or brown sugar
- 1 teaspoon chilli flakes
- 1 teaspoon white pepper
- 1 teaspoon msg, optional
- 3 cloves garlic, chopped
- 1/2 red onion, chopped
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 tablespoons neutral oil
Instructions
- 1
In a food processor, finely chop the carrots, cabbage, brown mushrooms, and ginger. Transfer the chopped vegetables to a mixing bowl.
⏱️ 5 min - 2
Crumble the medium firm tofu into the bowl with the vegetables. Add salt to taste. Gradually add cornstarch and plain flour, mixing by hand, until the mixture is well combined and pliable enough to be formed into balls.
⏱️ 10 min - 3
Roll the mixture into small balls. Lightly spray the tofu manchurian balls with oil.
⏱️ 10 min - 4
Air fry the balls at 210°C for 15-17 minutes, until golden and crispy. (Note: Uncooked balls can be frozen for later use).
⏱️ 17 min•🌡️ 210 - 5
While the tofu balls are air frying, prepare the sauce. In a separate measuring cup or bowl, combine the light soy sauce, ketchup, sriracha, white vinegar, agave (or brown sugar), chilli flakes, white pepper, and optional MSG. Stir well to combine.
⏱️ 5 min - 6
Heat the neutral oil in a large pan or wok over medium-high heat. Add the chopped red onion and garlic, and sauté until they soften, about 2-3 minutes.
⏱️ 3 min - 7
Add the diced red bell pepper and green bell pepper to the pan and sauté for another 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 8
Pour the prepared sauce mixture into the pan with the sautéed vegetables. Stir and bring to a gentle simmer. The sauce will naturally thicken as it cooks, but a cornstarch slurry can be added for extra thickness if desired.
⏱️ 2 min - 9
Add the crispy air-fried tofu manchurian balls into the sauce in the pan. Toss gently to ensure all the balls are thoroughly coated in the sauce.
⏱️ 2 min - 10
Serve immediately and enjoy your Tofu Manchurian!
⏱️ 1 min