For those who don’t know, Tofu Manchurian is a star in Indo-Chinese cuisine, offering a vegetarian twist on classic Chicken Manchurian. It was born from the fusion of Chinese and Indian flavors in the 1970s, thanks to Chinese immigrants in Kolkata. This blend has become a beloved staple across India. But here’s the twist—my version has a Malaysian flair (5 EASY VEGETARIAN RECIPES).
While we’re on the topic, my go-to tofu recipe is Turmeric Tofu - simple yet divine. Dust the tofu with turmeric, shallow-fry it, and toss it with tomatoes, green chilies, salad leaves, roasted sesame seeds, and salt for a delicious Manchurian Tofu Salad. I say yes!
And speaking of
recipes, let's kick things off with Tofu Manchurian.
Ingredients
1 block of
white firm tofu, cut into small squares
15 French
beans, strings removed and sliced to 1/4 inch
4 shallots,
chopped
1/4 inch
ginger, chopped
1 1/2 tsp curry
powder
1 tsp cumin
seeds
2 cinnamon
sticks
3 cloves
1 star anise
2 sprigs
coriander leaves, sliced
4 tbsp oil
Salt to taste
Method
Heat the oil
and fry the tofu squares until browned on both sides. Set aside.
In the same
oil, fry ginger, shallots, and spices for 1-2 minutes.
Add curry
powder and French beans. Stir and sprinkle some water.
Cook until the
beans soften.
Add in the
fried tofu squares, salt, and coriander leaves.
Stir well and remove from heat.
Tofu French Beans
First, add oil
and then add the tofu pieces.
Let them be lightly fried before adding chopped garlic, beans, and salt, and stir-fry everything together.
Tofu Turmeric Mustard Leaves
After sautéing cumin seeds, add tofu and mustard leaves.
Season with
salt and cook until the mustard leaves reach your preferred texture.
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