Tofu Manchurian

Soya sauce was the only Soya product I had tried till date. For no particular reason, I always ignored other Soya products. On my weekly grocery shopping passing by the super market’s refrigerator, to pick some cheese, I found myself staring at the tofu in there. All I remembered was the JFI-Soya event being hosted by Sia of Monsoon Spice. After standing there for some time I took my plunge; I walked away with the tofu to the cashier.

Once at home, I did not know what to do with it. I thought of checking on the net for some nice tofu recipes. As an after thought I decided to replace paneer with Tofu in a dish I make quite often, as it is a healthier version of the paneer and tastes and feel very much like it (Atleast this is what I had heard about it). Hence I came up with Tofu Manchurian, the name of the original recipe has only been altered to indicate the usage of Tofu in it :)

Tofu Manchurian

Ingredients:
200 gm Tofu
1/2 Green Capsicum cut into square pieces
1 Carrot Julienne
1 Onion cut into square pieces
1 Green chilly slit and cut into 1” pieces
1 T Spring Onions chopped finely
3 T Soya sauce
3 T Corn flour
2 tsp Black pepper
200 ml Water
Oil for frying

Thaw the tofu and cut it into 2 cm cubes.

Cut all the vegetables required.

Make a paste of corn flour with water and add salt and 1 tsp Black Pepper to it. Put the Tofu pieces in it. In a wok heat oil for frying and fry the dipped Tofu pieces. Once light golden remove on a paper towel. Keep aside the remaning cornflour paste.

Heat 1 tsp Oil in a wok and add chilly and Onion to it. Sauté till onions turn transparent. Add the capsicum, carrot and black pepper to it and cook for 2 mins. Add the Soya sauce and mix well.

Add the water. Of the remaining Corn Flour paste take 2 T in a bowl and add some more water to it to make it into a flowing paste. After the first boil add this corn flour mix stirring constantly.

Add the fried Tofu pieces after the first boil. Let it cook for 2-3 mins.

Enjoy this as a side dish with fried rice or noodles.

It goes very well as a starter too, by reducing the water used to make the gravy.

Tofu indeed is very similar in taste and feel to Paneer; and it being very healthy is the Bonus. I am definitely going to try more Tofu recipes in future.

Thanks Sia for introducing me to this wonderful Soya product.