Tofu Manchurian

This tofu manchurian is a delicious vegan main that your family will relish.

Crispy tofu tossed in a delightful Indo-Chinese sauce pairs so well with fried rice or noodles.

You can also try this veg manchurian recipe.

Making the tofu bites in the air fryer makes them crispy while using barely any oil. 

Then all you have to do is toss them in some delicious sauce along with some veggies.

It also tastes well as an appetizer.

Healthy and delicious too. 

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Variations and Substitutions
• Serving Suggestions
• Instructions
• Expert Tips
• FAQs
• 📖 Recipe Card
• 💬 Reviews

You may also enjoy salt and pepper tofu air fryer, Buffalo tofu in air fryer, Teriyaki tofu, Tandoori tofu, Kung pao tofu and air fryer tempeh.

Why You'll Love This Recipe

1. Healthy: Air frying tofu means it uses less oil while still being crispy.

2. Easy: This is a fairly easy recipe and quick to do as well. 

3. Versatile: The recipe is quite fuss free. Try variation of sauces or even the protein used.

4. Economical: Tastier and cheaper than your favourite takeout, this tofu Manchurian recipe is a winner.

Ingredients

1. Tofu: I have used 8 oz. or about 225 gm. of firm tofu here.

2. Cornstarch: This is used for the crispy coating

3. Salt and Pepper: These are used to lightly flavour the tofu.

4. Olive oil: Just a little is used to spray the tofu.

Manchurian Sauce

1. Soy Sauce: This is the base of the Manchurian sauce.

2. Chilli Garlic sauce: Use red chilli garlic sauce for a delicious spicy touch.

3. Vinegar: It provides the tang.

4. Ketchup: Adds some sweetness to balance out the flavour.

5. Green Chili, Ginger and Garlic: These provide the spicy hit to the sauce.

6. Green pepper and onion: These are cut in cubes and used.

7. Sesame oil: About 2 tsp. Is used to sauté the veggies.

8. Spring onion: This is used to garnish the tofu manchurian.

9. Cornstarch: About 2 tsp. Is used for making the slurry.

Variations and Substitutions

1. Replace Soy Sauce: You can use Tamari for a gluten-free version.

2. Replace Tofu: If you do not like tofu, you can use tempeh or cauliflower in its place.

Chicken, shrimp, paneer or vegetables work well too in case you eat meat or dairy.

3. Vary the sauce: Feel free to add or remove elements of the sauce as per your taste.

If you don’t like heat, skip the chilli sauce and green chillies. 

Serving Suggestions

1. With Rice: Pairs beautifully with boiled jasmine or basmati rice.

Goes really well with fried rice too.

2. With Noodles: For a complete Indo-Chinese experience, serve it with Hakka noodles.

3. Salad: Keep it light by serving with a simple salad.

Instructions

Take your block of tofu and press it well to remove all water.

I also dry it well with paper towels.

Remove as much water as you can for crispy tofu.

I generally use firm tofu so that it does not fall apart while cooking.

Now cut into cubes and keep aside.

Finely slice scallions or green onion.

Cut one green pepper and onion into petals.

Also slice 2 green chillies for the spice hit.

Assemble the Asian sauce or Manchurian sauce.

Mix together soy sauce, minced ginger and garlic, chilli garlic sauce, vinegar and tomato ketchup (if using).

Also prepare a slurry of cornstarch in water.

Air Fryer Method

Take tofu cubes and toss them in cornstarch and salt and pepper.

Dust off excess cornstarch.

Preheat air fryer at 360F or 180C for 5 minutes. 

Spray with oil. Lay seasoned tofu cubes in the air fryer basket.

Now spray/brush lightly with oil.

Air fry tofu cubes for 6-8 minutes at 360F or 180C shaking the basket a couple of times.

Once tofu cubes are crispy, take them out to toss in the sauce later.

Stove-top Method

Take a couple of tbsp. of oil in a skillet.

Place seasoned tofu cubes in the pan.

Pan fry on all sides till crispy. Drain and keep aside.

Oven Method

Preheat oven to 400°F. 

Place tofu cubes on a baking sheet and bake for 20-25 minutes till crispy.

Flip the cubes once in the middle.

Take out when crispy.

Assembling Tofu Manchurian

Heat oil in a pan. Toss in the minced ginger and garlic. Saute for a minute.

Add onion and green pepper cubes.

Saute for a minute.

Also add sliced green chillies if using.

Add in the prepared Manchurian sauce.

Cook it for about 2-3 minutes till bubbling. 

Add in the cornstarch slurry slowly to the bubbling sauce.

It will thicken instantly.

Depending upon how thick you want your sauce to be, You can add some water to the curry.

Finally add crispy tofu and toss.

Garnish with scallion greens and serve hot.

Your delightful tofu manchurian is ready to serve. Enjoy.

Expert Tips

1. Dry Tofu Well: It is very important that the tofu is completely dry so that it gets crispy when cooked.

2. Customize Sauce: Feel free to change the various elements of the sauce as per your taste.

Reduce heat, do away with ketchup. It is very versatile.

3. Storage: Leftovers can be stored in an air tight container in the fridge for upto 2 days.

But tofu will become soft and will absorb the sauce.

FAQs

Can I make tofu manchurian in advance?: 

Tofu has to be made fresh for maximum crispiness.

You can assemble the sauce and make that in advance if you like.

Can I adjust the spiciness?

You can do that. Skip green chillies and reduce the quantity of chilli garlic sauce used.

Here's the recipe card:

📖 Recipe Card