Dec 8, 2008

Tofu Manuchurian

  • Tofu (extra firm) - 1 packet
  • Onion - 1 medium
  • Spring onion - 1
  • Capsicum - 1/4 of a medium
  • Ginger garlic paste - 1 tsp
  • Chilli sauce - 1tsp
  • Soy sauce - 1 tbsp
  • Tomato Sauce - 2 tbsp
  • Salt(opt)
  • Corn flour - 2 tbsp (if req in gravy consistency)


First and primary step would be to drain maximum amount of water from the tofu. This can be done by placing the tofu on a paper towel and then covering it again with another paper towel. Place some heavy pan over the paper towel which covers the tofu cube. Let stay this for about 20-30 mins and then cut the tofu to cubes.

In a non-stick pan, spray some oil and then fry the tofu cubes on all sides. Once the tofu cubes turns golden brown, keep them aside.

In the same pan, add some onion, white bulb portion of the spring onion, capsicum --> sautee till onion turns translucent and the capsicum becomes a lil crunchy in texture. Now add ginger garlic paste. After sauteing this till the raw smell leaves add soy sauce, chilli sauce and tomato sauce. Sautee for another 5 mins on low flame and then add the fried tofu. if required, add salt. Sautee for 5 mins on low medium flame. If you need gravy then you can add 2 tbsps of cornflour mixed with some water to the manchurian. Garnish with the green portion of the spring onions.

A different Tofu Manchurian is ready. This is an excellent side dish for rice and also when made in a gravy consistency goes fine with rotis.


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